Brazilian Chicken and Rice With Olives

• 1 lb chicken thigh, skinless, boneless, cut in 1 inch strips
• 14 cup olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon grated orange peel
• 1 cup water
• 12 cup orange juice
• 1 cup yellow rice mix, with seasoning packet
• 12 cup pimento stuffed olive, packed
• 1 cup fresh cilantro
• orange wedge

1. Season chicken with salt and pepper, add orange peel and garlic, saute in oil over moderately low heat until lightly browned.
2. add 1 cup water and the orange juice and bring to a boil.
3. Add in yellow rice and seasoning packet and olives, return to a boil.
4. Turn down heat to medium low and cover.
5. Cook about 20 minutes until rice is tender and liquid is absorbed.
6. Stir cilantro into rice mixture and garnish with orange wedges.

chicken thigh, olive oil, garlic, water, orange juice, yellow rice, pimento stuffed olive, fresh cilantro, orange wedge

Taken from www.food.com/recipe/brazilian-chicken-and-rice-with-olives-517908 (may not work)