Name: Brazilian Chicken and Rice with Olives
Yield: 4 Servings
Ingredients: 1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips; 1/4 cup olive oil; 4 garlic cloves, finely chopped; 1 teaspoon grated orange peel; 1 cup water; 1/2 cup orange juice; 1 cup yellow rice mix with seasoning packet (from 8-ounce box); 1/2 cup (packed) pimiento-stuffed Spanish olives, halved; 1 cup chopped fresh cilantro; Orange wedges

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