You are here: Home » Recipes » Spicy Chicken with Olive Rice Spicy Chicken with Olive Rice Yield servings PrintEmail Ingredients Spicy Chicken:2 pounds skinless, boneless, chicken breast cut 1/2 inch cubes1 1/2 tablespoons minced garlic2 tablespoons soy sauce1/2 cup red wine1 1/2 tablespoons aji panca paste (peruvian red chile)5 tablespoons olive oil1 medium large red onion finely chopped1/2 tablespoon dried oregano1/2 teaspoon achiote (annato)3/4 cup dried mushrooms (soaked first in hot water) finely chopped1 -- aji amarillo (yellow peruvian chile) finely chopped2 medium tomatoes, no seeds or skin, finely chopped3 tablespoons chopped italian parsley1 teaspoon cumin -- salt and pepper to taste8 -- green olives finely chopped3 -- hardboiled eggs choppedOlive Rice:1 cup of rice1 teaspoon garlic1/4 cup vegetabel oil1 teaspoon salt1/2 cup greek kalamata olives, puree1 can chicken broth1/4 cup waterFried Bannanas:4 -- bannanas4 tablespoons butter (for frying) Instructions Spicy Chicken: In a bowl add 1 tbsp garlic, soy sauce, aji-panca, cumin, salt, pepper, chicken. Mix and let marinate for an hour. In a medium heat skillet saute onions, the rest of the garlic, oregano, and achiote for 4 minutes. add marinated chicken, the mushrooms, and the aji, cook for a few minutes then add the tomatoes and the red wine, cover and cook at medium heat for 8 minutes. Turn off add the eggs, olives, and parsley (save a little bit of eggs, olives, and parsley for garnish). Olive rice: In a heated pot add oil and saute garlic. Add salt, rice, olive paste, can of chicken broth, water, let boil for 2 minutes uncovered. Then cover and let cook for 10 minutes at medium heat or until it is done. Fried Bannanas: In a medium heat skillet add butter and peeled bannanas, Fry turning over the bannas until they are soft. Plating: In a ring mold fill half way with rice then top off with chicken mix. Remove the ring and garnish with some eggs, olives, and parsley and the fried bannanas on the side. This is 4 servings.