Fried chicken and rice with olives

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 5 cloves garlic, crushed
• 2 tablespoons chopped fresh oregano
• 1 cup long-grain white rice
• 0.5 cup pitted Kalamata olives
• 1 lemon (cut half into 4 pieces and remove seeds; squeeze half)
• 0.7 kg skinless and boneless chicken thighs (4-6 pcs.), cut into 5 cm pieces.
• 1 cup lightly salted chicken broth
• 2 tablespoons chopped fresh chives

Preparation:

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion, celery, and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Add 3 minced garlic cloves and 1 tablespoon oregano; cook for 30 seconds.
2. Add the rice, olives, lemon quarters, 1.5 cups of water, and 1 teaspoon of salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper, add it to the skillet, and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic softens, about 10 seconds. Stir in the lemon juice and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Add the chicken broth, bring to a simmer, and cook until the chicken is cooked through and reduced by about half, about 5 minutes.
4. Fluff the rice with a fork. Divide among plates, top with the chicken, pour in the pan juices, and sprinkle with chives.