Olive Chicken Pilaf

1. 1

   Heat the olive oil and melt the butter in a sauce pan that has a tight fitting lid.

2. 2

   Add the onion and saute until they are nearly transparent.

3. 3

   Add the chicken and continue to stir until all sides of the meat has turned white.

4. 4

   Add the rice and stir until all the grains are moist.

5. 5

   Add the chicken stock, Olives, and Jalapeno Peppers, and cover.

6. 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.

7. 7

   DO NOT PEEK.

8. 8

   Turn off the heat DO NOT PEEK and let sit for an additional 15 minutes.

9. 9

   Fluff the pilaf with a fork and serve with a cold beverage.

* Per serving · 4 servings · Values may vary.

No additional tips available.