Green Olive Chicken II

Green Olive Chicken II

40 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m

“This is my favorite chicken dish. The green olives in this dish really make the flavors soar!”

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Adjust Servings

Original recipe yields 6 servings



  1. Melt butter in a large skillet over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, bell pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in skillet, cover and bring to a boil.
  2. Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.

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Reviews (40)

Rate This Recipe


A really wonderful recipe! Its was so easy to make, and it was spectacular! I omitted the mushrooms and added garlic... delicious! Thank you for the recipe!



this recipe is really wonderful. It gets 5 stars for ease of preparation and another 5 stars for fantastic flavor. I did follow the advice of some other reviewers, I used chicken broth instead of water, added a couple of cloves of garlic and reduced the salt for 1 tablespoon to 1 teaspoon...*****



This was so easy & yummy. I used 1 Tbl of Olive Oil instead of butter, chicken broth instead of water & the spicy green olives from the olive bar at the grocery store. It was spicy & yummy. My boyfriend told me we should have this at least once a week! And it took almost no effort and even less if you use frozen choppen onion & green pepper.

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Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 19.3 g
  • 39%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 1766 mg
  • 71%

Based on a 2,000 calorie diet



previous recipe:

Coconut Chicken with Green Beans


next recipe:

Olive Chicken II