A delightful twist on a Brazilian classic, this chicken and rice dish is infused with vibrant citrus flavors and complemented by the savory touch of olives.
Season the chicken thighs with salt and pepper on both sides.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat and add the chicken thighs. Sear until golden brown on both sides, about 4 minutes per side.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Remove the chicken from the skillet and set aside. Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the orange zest, orange juice, and water. Bring the mixture to a boil.
Scrape the bottom of the skillet to deglaze and incorporate any browned bits.
Return the chicken to the skillet and add the yellow rice mix and olives. Stir to combine, then cover and reduce the heat to low. Simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom of the skillet.
Remove the skillet from heat and let it stand, covered, for 10 minutes.
This resting time allows the flavors to meld and the rice to finish cooking.
Garnish with fresh chopped cilantro before serving.
Serve with orange wedges on the side for an extra citrus kick.
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