Brazilian Chicken

• 2 pound skinless, boneless chicken thighs, cut into 1/2 inch wide strips
• 1/2 cup olive oil
• 8 garlic cloves, finely chopped
• 2 teaspoon grated orange peel
• 2 cup water
• 1 cup orange juice
• 2 boxes of Far East Rice Pilaf with toasted almonds
• 1 cup pimento stuffed Spanish olives, halved
• 2 jalapeno
• 2 bunches fresh cilantro
• Orange wedges for garnis (optional)

1. Sprinkle chicken slightly with salt and generously with ground black pepper.
2. Heat oil in heavy, large skillet over medium-high heat.
3. Add chicken, garlic, and peel; saute until chicken is lightly browned, about three minutes.
4. Add water and orange juice and bring to boil.
5. Mix in rice, seasoning packet, and olives.
6. Return to boil.
7. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
8. Remove from heat; let stand covered for 10 minutes.
9. Stir cilantro and jalapeno into mixture.
10. Transfer to platter.
11. Garnish with orange wedges and serve.

skinless, olive oil, garlic, water, orange juice, almonds, pimento stuffed spanish olives, jalapeno, cilantro, orange wedges

Taken from www.epicurious.com/recipes/member/views/brazilian-chicken-1265168 (may not work)