Sautéed Chicken with Rosemary, Olive, and Roasted Pepper Sauce over Orange Rice

Preparation

1. Step 1

   Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the orange zest, raisins, rice, bay leaf, salt, and pepper and stir them to coat in the oil. Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender. Discard the bay leaf.

   Step 2

   Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bacon and cook it until it’s nice and crispy, about 2 to 3 minutes.

   Step 3

   In a shallow dish, combine the juice of 1/2 orange, half of the rosemary, and salt and pepper. Add the chicken and turn to coat.

   Step 4

   Remove the crisp bacon from the skillet to a paper-towel-lined plate and reserve. Return the skillet to the heat and add the seasoned chicken breasts. Cook the chicken for 5 to 6 minutes on each side, or until cooked through. Remove the chicken to a plate and cover it loosely with foil. Return the skillet to the heat and add the onions, celery, garlic, thyme, red pepper flakes, salt, pepper, and the remaining rosemary. Cook for about 3 minutes, stirring frequently, until the onions are slightly tender. Add the juice of half an orange and the wine, cook for a minute, then add the remaining cup of chicken stock and the green olives and bring up to a bubble. Return the chicken to the skillet and cook for 3 more minutes. Add the roasted red peppers, parsley, and reserved crispy bacon; stir to incorporate.

   Step 5

   Serve the chicken and sauce over the rice.