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Brown Rice, Chicken, & Olives

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 60-75 min

Servings: 6

Recipe By: Nancy Maar

From:  Knack Diabetes Cookbook
Used with permission of Globe Pequot Press

Other Main Dishes
Other Grains
Other Poultry

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Brown Rice, Chicken, & Olives

Brown rice is a great base for dishes with chicken, seafood, pork and aromatic vegetables.

1/2 cup olive oil
1  whole chicken, bone-in, about 2 1/2 pounds, cut into 6 pieces
2 tablespoons all-purpose flour
1 teaspoon sea salt or other light salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
1/2 cup coarsely chopped onions
2 cloves garlic, smashed and peeled
1 1/2 cups uncooked brown rice
1 3/4 cups chicken broth or broth made from chicken broth powder or  a mixture of broth and wine
1/2 cup small green, pimento-stuffed olives
1 tablespoon fresh rosemary
 juice of 1/2 lemon
In a large pot, heat oil over medium heat. Rinse chicken and pat dry. Mix the next four ingredients on a large piece of waxed paper. Roll chicken in the flour mixture.

Brown chicken in oil; remove to a plate. Sauté onions and garlic in the oil until soft, about 3 minutes.

Add rice to sautéed onions and garlic, mixing to coat well. Add liquid, and return chicken to pot. Add olives, rosemary, and lemon juice.

Cover; bake 50 to 60 minutes at 350°. Let rest, lid off, 5 minutes before serving.
Chef Suggestions
You can double the recipe and serve it for company. It has a slightly earthy, rustic flair, and it's also very good for people with diabetes because it's high in fiber and protein and low in fat.

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