We are in the Daytime Kitchen with Kaitlin Classey from Fincastle Winery. Today, in honor of the Rio Olympics we are making Brazilian chicken.
Here's the recipe:
Ingredients
1 pound skinless boneless chicken thighs,
1/4 cup olive oil
4 garlic cloves, finely chopped
1 teaspoon grated orange peel
1 cup water
1/8 cup lemon juice
1 large orange squeezed(total liquid is 1and1/2 cup)
1 box of Zatarain's yellow rice mix
1/8 cup Kalamata olives (sliced)
1 can of black beans rinsed and strained
1/2 cup chopped fresh cilantro
1/4 cup pimiento
Orange wedges
Preparation
- Sprinkle chicken lightly with generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and orange peel; sauté until chicken is lightly browned, about 3 minutes.
- Add 1 cup water, lemon juice, and orange juice and bring to boil. Mix in rice, and olives. Return to boil. Reduce heat to medium-low; cover
- Set timer for 10 minutes add black beans
- Cook until liquid is absorbed and rice is tender, about 10 more minutes.
- Remove from heat; Stir cilantro and pimientos into rice mixture and let stand covered 10 minutes.
- Transfer to platter. Garnish with orange wedges.
Serve with Fincastle Winery Viognier