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Extra Virgin Olive Oil Mediterranean Chicken

Extra Virgin Olive Oil Mediterranean Chicken

Extra Virgin Olive Oil Mediterranean Chicken
5 boneless skinless chicken thighs or 4 breasts
1 yellow onion, diced
3 garlic cloves, thinly sliced
1 lemon, sliced
2 tablespoons chopped parsley
2 cups chicken broth
1 cup jasmine rice
1 cup green olives, halved
1 jar artichoke hearts, quartered
3 Tablespoons Evergreen's Extra Virgin Olive Oil
sea salt and black pepper

Products You Will Need:
Chiquitita Extra Virgin Olive Oil

Cooking Instructions:

Pat the chicken dry, rub with 2 tablespoons of extra virgin olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Heat cast iron skillet or Dutch oven over medium-high heat. Add the chicken, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate and keep warm.

Add one tablespoon extra virgin olive oil to the pan. Add the onion and rice and sauté 2 minutes. Add the garlic, 1/4 teaspoon each salt and pepper and sauté for 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Add the browned chicken, olives and artichokes. Pour in the remaining 1 3/4 cups of broth and arrange lemon slices over ingredients in skillet. Cover and cook for 15-20 minutes or until liquid is absorbed.  Sprinkle parsley over top and serve.

Cooking Time: 30 minutes
Servings: serves 4

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