Olive Chicken Pilaf

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 4 ounces boneless skinless chicken breasts, thawed and cut into quarter inch squares
• 1/2 cup spanish pimento stuffed olive, roughly chopped
• 1/3 cup uncooked rice
• 2/3 cup chicken stock
• 1/3 cup onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup jalapeno pepper, seeded and diced

Recipe

• 1 heat the olive oil and melt the butter in a sauce pan that has a tight fitting lid.
• 2 add the onion and saute until they are nearly transparent.
• 3 add the chicken and continue to stir until all sides of the meat has turned .
• 4 add the rice and stir until all the grains are moist.
• 5 add the chicken stock, olives, and jalapeno peppers, and cover.
• 6 remain on high heat until the stock starts to boil and then reduce heat to the lowest setting and simmer for exactly 15 minutes. do not peek.
• 7 turn off the heat do not peek and let sit for an additional 15 minutes.
• 8 fluff the pilaf with a fork and serve with a cold beverage.