- 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.