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Chicken With Olives and Carrots

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Ingredients

  • 1  cup  short-grain brown rice
  • Kosher salt and black pepper
  • 1  tablespoon  olive oil
  • 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  • onion, sliced
  • cloves garlic, smashed
  • 1 1/2  cups  low-sodium chicken broth
  • carrots, cut into 1/2-inch pieces
  • 1/2  cup  pitted kalamata olives
  • 1/8  teaspoon  crushed red pepper
  • 1  cup  fresh flat-leaf parsley, chopped

Directions

  1. In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
  3. Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
  4. Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
  5. Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.

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