Braised Chicken in Tomatoes
with green beans / olives / cauliflower rice
- Cauliflower, small - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- Onions - 1/2, chopped
- Garlic - 2 cloves, chopped
- Olives, pitted (green or black) - 1/2 cup, sliced
- Chicken thighs, boneless and skinless - 1 lb
- Green beans, frozen - 10 oz, chopped
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Italian seasonings - 1 tsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any variety - 1 1/2 cups
- Onions / Garlic / Olives - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. (Can be done up to 3 days ahead)
- Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Green beans - Run under warm water to defrost. If not already chopped, chop into 1" (2.5 cm) slices. (Can be done 1 day ahead)
- Heat a Dutch oven or large saute pan over medium-high heat. Add oil and chicken to heated oil. (If the pan is too crowded to fit all the chicken without overlapping, cook in batches.) Cook chicken until golden brown, 2 to 3 minutes on each side. (The chicken won’t be completely cooked through, but will finish cooking in the sauce.) Transfer to a plate and return pan to heat.
- Add butter to hot pan. Add onions to melted butter. Saute until onions are tender, ~2 minutes. Add Italian seasonings and garlic and saute until fragrant, ~1 minute.
- To aromatics, add olives, green beans, tomatoes (including juice) and stock and bring to a simmer. Nestle chicken in sauce and cover pan with lid. Reduce heat to low and simmer chicken and sauce until chicken is cooked through and sauce thickens, 20 to 25 minutes. Season with some salt and pepper.
- While chicken simmers, cook cauliflower rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper.
- Serve chicken and sauce spooned over cauliflower rice and enjoy!
Very tasty! I read the other reviews and subbed 1/2 cup of white wine for 1 1/2 cups chicken stock. This dish is plenty moist enough, so I definitely wouldn't recommend more than 1/2 cup of white wine/stock (whatever you prefer). I also used fresh green beans and and at least tripled the amounts of garlic and italian seasonings. Didn't use olives. For some reason I thought cous cous would be better than orzo but next time I want to make this with cous cous. I also didn't have feta so I topped with some shaved peccorino-romano. But all in all, very tasty!0 Helpful
With recommended changes incorporated, this meal is EXCELLENT! I doubled the orzo, garlic, and Italian spices. Used fire roasted tomatoes with green chiles. Fresh green beans. Marinated mixed olives. Used 1 cup white wine instead of the last part stock. Topped with a bit of feta, but it didn't need it. Delicious and extremely flavorful!0 Helpful
chicken way better than I thought it would be. yum!0 Helpful
I just didn't find this particularly exciting, but I liked that it was pretty easy.0 Helpful
Skipped lemon orzo and just used regular pasta. Still very tasty. Kept the amount of liquids and cooked longer to reduce.0 Helpful
Omitted the broth as per previous reviews and added about a half a cup of white wine instead. I left it simmering on low for about an hour since we weren't ready to eat yet, and the chicken came out really tender. I used a little bit of butter for the orzo instead of oil.0 Helpful