This is hands-down my favorite recipe. When I am feeling down, when I am super stressed, when I am sick, when I am sad… okay, you get it, this is the recipe that I request. The first time Jon planned to make it, I turned up my nose. Chicken and citrus and green olives? No thanks! But I was more than pleasantly surprised. The flavor is intense. The texture is perfect. Everything about this recipe gets a gold star in my book, even the process, which allows me to toss extra orange slices to Lucy and Lenny who stand by diligently licking the air. Try it. You will not be disappointed.

Brazilian Chicken & Rice with Olives

• 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

Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.

Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.

*We highly recommend that you double the olives.