Brazilian Chicken and Rice With Olives

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“A delicious citrus based dish.”

Ingredients Nutrition

  • 1 lb boneless chicken thighs, skinless, cut into 1/2 inch wide strips
  • 14 cup olive oil
  • 4 garlic cloves, finely chopped
  • 1 teaspoon orange zest
  • 1 12 cups water (check pkg. instructions taking into account juice)
  • 12 cup orange juice
  • 1 (8 ounce) package yellow rice mix (with seasoning packet)
  • 12 cup pimento stuffed olive, halves (packed)
  • 1 cup fresh cilantro, chopped
  • orange wedge (to garnish)


  1. Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic, and zest; saute until chicken is lightly browned, about 3 minutes. Add 1 1/2 cups water and 1/2 cup orange juice and bring to a boil. Mix in rice, seasoning packet, and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat; let stand covered 10 minutes.
  2. Stir in cilantro and transer to a platter. Garnish with orange wedges.

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