Recently, Alyssa shared her yakitori recipe and spoke about New Comfort Food– a campaign launched by Foster Farms to share how comfort food has evolved over time. And now it’s my turn!
My sisters and I often reminisce about the dishes my mom used to make for us when we were younger. There was the oatmeal patty dish (which I refused to eat) and the countless bean burritos and baked BBQ chicken legs- all dishes that we remember, but haven’t necessarily eaten in a long time.
One of the dishes we loved the most? Arroz con Pollo- literally meaning ‘Chicken with Rice.’ There are several different versions of this dish globally, but our version was tomato-y and comforting and flecked with manzanilla olives. I asked my mom for the recipe recently and she told me she never even had one! #cookinggoals
I decided to improvise and create an amazing braised chicken dish with meaty chicken thighs, lots of tomato flavor, and OF COURSE- green olives, all inspired by my Mom’s amazing, delicious Arroz con Pollo.
This meal is wholesome without being overwhelmingly heavy- precisely the concept that Foster Farms has recognized with their New Comfort Food movement! As we grow more aware of where our food comes from and its impact on our health, it’s great to see companies that recognize our needs and deliver. Foster Farms Simply Raised Chicken Thighsare locally grown on the West Coast with no antibiotics and are 100% vegetarian fed- exactly what I’m looking for in my chicken.
This chicken dish only uses two tablespoons of added olive oil- a small layer to brown the chicken in the bottom of your braising dish, making it hearty AND healthy.
- 1 package Foster Farms Simply Raised Chicken Thighs
- 2 tablespoons olive oil
- salt and pepper
- 1 large onion, chopped
- 1 cup petite diced tomatoes (canned)
- 1/4 cup chicken broth
- 1 jar (7 oz) large green olives (often labeled Queen olives)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon salt
- Heat oil in a braising dish on medium high heat.
- Season chicken with salt and pepper.
- Once the oil is warm, brown each chicken thigh for 6 minutes on each side.
- Remove chicken thighs from the oil and set aside.
- Add onions to remaining oil and cook about 5 minutes, or until they're cooked through and look transparent.
- Add tomatoes, broth, olives, cumin, oregano, salt, and the bay leaf to the onion, stirring together.
- Bring the mixture to a very slow boil, then nestle your pre-browned chicken thighs right on top.
- Cover and simmer for 15 minutes.
- Serve over rice, with corn tortillas, or eat it just like it is!
- If you want to make sure your skins are crispy after simmering in the braising liquid, stick your braising dish in the oven on a broiler for two to three minutes.
I wish I could bring this dish over to everyone’s house and share it and then record their responses to text to my mom. It’s SO GOOD. Truly. The chicken thighs are perfectly tender, the sauce has great tomato flavor without overwhelming the dish, and each green olive is a tender burst of delicious, salty umami.
Since the rice isn’t cooked together with the chicken as in traditional Arroz con Pollo recipes, you can serve this dish to suit your tastes. I liked to pair it with brown rice, but you can also use corn tortillas or even tortilla chips! Leftovers are great in tacos, just rough chop the olives along with the chicken.
Thank you to Foster Farms for sponsoring this post, and thank you to our readers for supporting the brands we love and trust!
Like this recipe? See additional collaborations with Foster Farms here:
Chicken, Asparagus, and Mozzarella Farro Salad
Crispy Herbed Chicken Fingers with Honey Mustard Dipping Sauce
