Braised Chicken Rice with Olives and Corn
A hearty, crowd-pleasing one-pan dish that brings together tender shredded chicken, sweet corn, and briny olives folded into a rich tomato-infused rice. It's the kind of comforting weeknight dinner that feeds eight without breaking the bank. Quick to assemble and deeply satisfying, it's destined to become a household staple.
🛒 Ingredients
8 servings
- 1 cooked chicken breast, shredded
- 1 packet tomato sauce (approx. 7 oz / 200 g)
- 1 can sweet corn, drained
- 1 chicken bouillon cube
- 8 pitted olives (green or black), sliced into rounds
- 4 cups cooked rice
- 1¼ cups (300 ml) reserved chicken cooking broth
- 2 garlic cloves, minced
- 1 medium onion, diced
- Fresh cilantro and salt, to taste
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Directions
- 1
Poach the chicken breast in salted water with the bouillon cube until fully cooked through. Reserve 300 ml of the cooking broth.
- 2
Allow the chicken to cool slightly, then shred it into thin strips using two forks.
- 3
In a large skillet or Dutch oven, sauté the garlic and onion in a drizzle of oil over medium heat until softened and golden.
- 4
Pour in the tomato sauce and reserved broth, then add the shredded chicken, sliced olives, and corn. Stir to combine and simmer for 5 minutes.
- 5
Fold in the cooked rice and mix gently until every grain is coated in the sauce.
- 6
Adjust salt, scatter fresh cilantro over the top, and serve straight from a large sharing dish.
💡 Chef's Tip
Cook the chicken and rice ahead of time to make this a 15-minute dinner on busy nights. A squeeze of fresh lime juice at the very end brightens all the flavors. Swap cilantro for flat-leaf parsley if you prefer a milder herbal note.
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Same category — Poultry
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