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Slow Cooked Chicken and Olives over Rice

Spanish Chicken with Mixed Olives and Ri

I love olives. I have been to outdoor markets with trays of so many olives, that I simply had to sample each one! I thought I would take an old family favorite, Spanish chicken, and slow cook it with olives.


Et voilà! Slow cooking the chicken, olives and rice develops a fabulous, savory flavor. The chicken is ready to fall apart, the olives are salty and flavorful, and the rice absorbs all the ingredients’ flavors. Each bite is just so good. This dish may just become a favorite dinner.


Try the spice mix on roasted chicken or roasted veggies—you’ll love it. Instead of rice, try quinoa or farro. Ditch the chicken and double the veggies to make it vegan.

Recipe is below.

Foodie Lit


A crisis for many occurs when an individual becomes sick or injured and a family member becomes a caregiver.  US Staff Sergeant Logan Slater’s battle with a life-threatening injury is one military families often face.  


In Allegiance, Keri Slater’s marriage is put to the test. Logan’s serious injuries force Keri to become a caregiver, emotionally and physically taxing. Her difficult role is compounded by an overheard conversation revealing that Logan had an affair with her best friend and there was a pregnancy. Keri is heartbroken and angry and yet keeps her allegiance to Logan.


Honor and loyalty to country, sadly not always seen these days, reminds us that this same allegiance binds families and communities.

Slow Cooked Chicken and Olives over Rice

Serves 6




2 teaspoons paprika

2 teaspoons oregano

2 teaspoons basil

2 teaspoons turmeric

1/2 teaspoon salt

1/4 teaspoon pepper

Chicken, Olives and Rice

2 tablespoons olive oil, more if needed

3-4 pounds chicken, boned breasts, thighs or legs

1 large onion, chopped

3 large cloves of garlic, chopped

1 zucchini, halved and sliced into ½” pieces

1 red bell pepper, cored and sliced

1 green bell pepper, cored and sliced

6 ounces mushrooms of choice, chopped

1 stalk celery, chopped. Use leaves on top.

1 cup uncooked brown rice or rice of choice

1/2 cup olives of choice, such as manzanilla and kalamata

1 cup dry white wine

Broth to cover



  1. Mix the spices together. If you have, use an empty spice container with shaker insert top. This makes it easy to evenly sprinkle the chicken and vegetables.

  2. Remove skin from chicken if desired. Halve large breasts or thighs. Add 1 tablespoon olive oil to large frying pan over medium heat.  Sprinkle spice-mix on chicken. Sear chicken on both sides and remove from pan.

  3. Add 1 tablespoon olive oil. Sauté onion for 4-5 minutes over a medium heat, stirring to keep from sticking. Add garlic and stir for 1-2 minutes.  Add more oil if needed. Add zucchini, bell peppers, mushrooms and celery.  Sprinkle spice-mix over vegetables. Stir to coat vegetables with oil.

  4. Remove vegetables from pan and reserve in a dish.

  5. Into an oven-proof baking dish at least 4” deep, place 1 cup of uncooked rice evenly along the bottom.

  6. Over the rice, add olives, vegetables and then the chicken, nestled into the vegetables.  Pour white wine over chicken and vegetables. Add broth to cover the vegetables and the lower part of the chicken. Sprinkle the spice mix on top of the chicken.


Note: For a milder flavor, use black olives.


Expandthetable suggestions

Allium Free:  Omit onions and garlic. Substitute 1 bulb fennel, sliced.

Other grains: Substitute quinoa or farro for rice.

Crockpot:  Layer the ingredients as you would in the oven proof baking dish and cook on slow for 6-8 hours, checking to make sure there is enough liquid.

No alcohol: If you don’t cook with alcohol, add the equivalent amount of broth.

Boneless chicken: If you use boneless chicken, reduce cooking time to 40 minutes.

Vegan:  Omit chicken.  Double all vegetables except mushrooms. Add 1 1/2 pound mushrooms. Use a vegan broth.

Marinated Olives
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