Olive Chicken Pilaf

• 4 ounces boneless skinless chicken breasts, thawed and cut into quarter inch squares
• 12 cup spanish pimento stuffed olive, roughly chopped
• 13 cup uncooked rice
• 23 cup chicken stock
• 13 cup onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 cup jalapeno pepper, seeded and diced

1. Heat the olive oil and melt the butter in a sauce pan that has a tight fitting lid.
2. Add the onion and saute until they are nearly transparent.
3. Add the chicken and continue to stir until all sides of the meat has turned white.
4. Add the rice and stir until all the grains are moist.
5. Add the chicken stock, Olives, and Jalapeno Peppers, and cover.
6. Remain on high heat until the stock starts to boil and then reduce heat to the lowest setting and simmer for exactly 15 minutes.
7. DO NOT PEEK.
8. Turn off the heat DO NOT PEEK and let sit for an additional 15 minutes.
9. Fluff the pilaf with a fork and serve with a cold beverage.

chicken breasts, olive, rice, chicken stock, onion, olive oil, butter, jalapeno pepper

Taken from www.food.com/recipe/olive-chicken-pilaf-408790 (may not work)