Brazilian chicken with olives
Frango com azeitonas is the Brazilian weeknight chicken — the sauce is just tomatoes, olives and a bay leaf, and the long simmer renders the bone-in thigh into something the broth leaves behind.
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Ingredients
For the whole dish · serves 4
- Chicken thighs, bone-in skin-on1¼ lb
- Olive oil2½ tbsp
- Green olives4 oz
- Tomato7 oz
- Onion3½ oz
- Garlic1¼ oz
- Bay leaf1 leaf
- Fresh parsleya few sprigs
- Sea saltto taste
- Black pepperto taste
Served with
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+4g net · 100 kcal · 40 min · together 8g net, 570 kcal
Method
6 steps · 40 minutes
- Pat the thighs dry and season with salt and pepper.
- Heat the oil in a single-handle cast iron skillet over medium-high heat. Brown the thighs skin-side down for 5 minutes until golden. Flip and brown 2 minutes more. Lift them out.
- Lower to medium. Add the chopped onion and cook 4 minutes until soft, then the sliced garlic for 30 seconds more.
- Add the chopped tomato, olives, bay leaf and 100 ml of water. Bring to a simmer.
- Return the thighs to the pan, cover, and simmer gently for 20 minutes until the chicken reads 175F.
- Discard the bay leaf, scatter the parsley, and serve with cauliflower rice.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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