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Gallery Chicken with Olives, Raisins, and Spinach Rice Credit: Anna Williams Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 1 cup long-grain white rice Coarse salt and ground pepper 1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped 1 tablespoon olive oil 8 chicken cutlets (about 1 1/2 pounds total) 1/3 cup dry white wine 1/4 cup pitted Kalamata olives, slivered 1/4 cup golden raisins

Cook’s Notes Chicken cutlets are ready in minutes – be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don’t need to cook it separately.

Gallery Chicken with Olives, Raisins, and Spinach Rice Credit: Anna Williams

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Chicken with Olives, Raisins, and Spinach Rice      Credit: Anna Williams

Chicken with Olives, Raisins, and Spinach Rice

Credit: Anna Williams

Chicken with Olives, Raisins, and Spinach Rice

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 cup long-grain white rice Coarse salt and ground pepper 1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped 1 tablespoon olive oil 8 chicken cutlets (about 1 1/2 pounds total) 1/3 cup dry white wine 1/4 cup pitted Kalamata olives, slivered 1/4 cup golden raisins

Directions

In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.

While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.

Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

Cook’s Notes Chicken cutlets are ready in minutes – be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don’t need to cook it separately.

Cook’s Notes

Chicken cutlets are ready in minutes – be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don’t need to cook it separately.

Reviews (12)

 Add Rating & Review     27 Ratings   5 star values:        7    4 star values:        3    3 star values:        13    2 star values:        4    1 star values:        0

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Reviews (12)

Add Rating & Review     27 Ratings   5 star values:        7    4 star values:        3    3 star values:        13    2 star values:        4    1 star values:        0

Add Rating & Review

27 Ratings 5 star values: 7 4 star values: 3 3 star values: 13 2 star values: 4 1 star values: 0

27 Ratings 5 star values: 7 4 star values: 3 3 star values: 13 2 star values: 4 1 star values: 0

27 Ratings 5 star values: 7 4 star values: 3 3 star values: 13 2 star values: 4 1 star values: 0

  • 5 star values: 7 4 star values: 3 3 star values: 13 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: Unrated       08/01/2012   Looking forward to see how my boys will eat this.  

Martha Stewart Member     Rating: Unrated       12/18/2008   i was so excited but found this dish to be bland. and made the mistake of adding 1and 1/2 cups water as the directions were unclear--sauce was watery. recipe worth tweaking though!  

Martha Stewart Member     Rating: Unrated       12/18/2008   I substituted cherry flavored craisins for raisins, that definitely amped up the holiday factor and created a lovely burgundy/plum coloured sauce.  

Martha Stewart Member     Rating: Unrated       12/17/2008   i used chicken tenders. always on sale and cook quickly. dish needs more spice, so consider garlic or onion powder or even oregano. any fresh spinach will do. for more fiber add, towards the end, white kidney/cannellini beans. use chicken broth instead of water. i also used more olive oil for flavor. pitted olives are found in most major grocery chains.  

Martha Stewart Member     Rating: Unrated       12/17/2008   If you have difficulty locating pitted Kalamata olives, try this trick my best friend told me about: sit an olive on a flat, firm surface and roll it under your fingertip a few times. This loosens the pit from the flesh and makes pits really easy to remove :D.  

Martha Stewart Member     Rating: Unrated       08/22/2008   This is part of our regular rotation. We have everything on hand except for the spinach. After several times eating it with raisins I tried dried figs and it was wonderful.  

Martha Stewart Member     Rating: Unrated       06/25/2008   I made this recipe last night. It needs something. Too bland for our taste.  

Martha Stewart Member     Rating: Unrated       04/01/2008   This recipe is ideal for those of us who dislike 'bitter' spinach since the spinach stays bright and flavorful. I used chicken stock instead of water to cook the rice, because it was in the fridge. No need to find pitted Kalamatas since you have to sliver them anyway...a few extra seconds to pit. This recipe lends itself to various dried fruits as well as the sultanas. A very easy recipe with lots of eye ,and palate, appeal.  

Martha Stewart Member     Rating: Unrated       11/28/2007   I used tender style chickeni because I already had in freezer.Tough time locating pitted olives but finally found at Trader J. Cut the olives with kitchen shears rather than knife-easier. I cooked the spinach (I used baby spinach),once mixed w/rice it appeared less cooked than in photo posted with recipe.I steamed the mixture of rice  

Martha Stewart Member     Rating: Unrated       11/28/2007   Make your own cutlets by slicing a boneless skinless chicken breast in half lengthwise. Then pound flat in between plastic wrap or in a plastic storage bag using a meat mallet or small strong pan. Using this technique, the breasts will cook completely through in 2-4 minutes per side. Also the reference to "carry-over" cooking means that while the chicken is resting in the foil, the juices will re-distribute and the chicken will continue cooking during that time.  

Martha Stewart Member     Rating: Unrated       11/28/2007   Hi. I've read the recipe also and found that you use chicken cutlets which are thinner than boneless chicken breast. Also you will have "carry-over" cooking when you take the cutlets out of the pan and cover with foil..  

Martha Stewart Member     Rating: Unrated       11/28/2007   I can't wait to try this! I have a question though. I've read the recipe 2 or 3 times and it seems the chicken is only cooked 2-4 minutes max (1-2 per side)? Can that be right? Doesn't seem like enough time to cook through. What am I missing? Thanks!

    Martha Stewart Member

    Rating: Unrated 08/01/2012

Looking forward to see how my boys will eat this.

Rating: Unrated

Rating: Unrated 12/18/2008

i was so excited but found this dish to be bland. and made the mistake of adding 1and 1/2 cups water as the directions were unclear–sauce was watery. recipe worth tweaking though!

I substituted cherry flavored craisins for raisins, that definitely amped up the holiday factor and created a lovely burgundy/plum coloured sauce.

Rating: Unrated 12/17/2008

i used chicken tenders. always on sale and cook quickly. dish needs more spice, so consider garlic or onion powder or even oregano. any fresh spinach will do. for more fiber add, towards the end, white kidney/cannellini beans. use chicken broth instead of water. i also used more olive oil for flavor. pitted olives are found in most major grocery chains.

If you have difficulty locating pitted Kalamata olives, try this trick my best friend told me about: sit an olive on a flat, firm surface and roll it under your fingertip a few times. This loosens the pit from the flesh and makes pits really easy to remove :D.

Rating: Unrated 08/22/2008

This is part of our regular rotation. We have everything on hand except for the spinach. After several times eating it with raisins I tried dried figs and it was wonderful.

Rating: Unrated 06/25/2008

I made this recipe last night. It needs something. Too bland for our taste.

Rating: Unrated 04/01/2008

This recipe is ideal for those of us who dislike ‘bitter’ spinach since the spinach stays bright and flavorful. I used chicken stock instead of water to cook the rice, because it was in the fridge. No need to find pitted Kalamatas since you have to sliver them anyway…a few extra seconds to pit. This recipe lends itself to various dried fruits as well as the sultanas. A very easy recipe with lots of eye ,and palate, appeal.

Rating: Unrated 11/28/2007

I used tender style chickeni because I already had in freezer.Tough time locating pitted olives but finally found at Trader J. Cut the olives with kitchen shears rather than knife-easier. I cooked the spinach (I used baby spinach),once mixed w/rice it appeared less cooked than in photo posted with recipe.I steamed the mixture of rice

Make your own cutlets by slicing a boneless skinless chicken breast in half lengthwise. Then pound flat in between plastic wrap or in a plastic storage bag using a meat mallet or small strong pan. Using this technique, the breasts will cook completely through in 2-4 minutes per side. Also the reference to “carry-over” cooking means that while the chicken is resting in the foil, the juices will re-distribute and the chicken will continue cooking during that time.

Hi. I’ve read the recipe also and found that you use chicken cutlets which are thinner than boneless chicken breast. Also you will have “carry-over” cooking when you take the cutlets out of the pan and cover with foil..

I can’t wait to try this! I have a question though. I’ve read the recipe 2 or 3 times and it seems the chicken is only cooked 2-4 minutes max (1-2 per side)? Can that be right? Doesn’t seem like enough time to cook through. What am I missing? Thanks!

All Reviews for Chicken with Olives, Raisins, and Spinach Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken with Olives, Raisins, and Spinach Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest