Coat a large roasting pan with cooking spray. In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat. Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan.Roast 30 to 35 minutes, until chicken is cooked through.
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer.Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.
The chicken was good and flavorful, but I would cut back on the cumin next time. Cumin can overpower a recipe fast. The chicken went really well with the rice...I think ANYTHING would go well with this rice. I seriously can't say enough about this stuff. The funny thing about this rice is that it is an Aida Mollenkamp recipe...I can't stand that chick...who would have known she would know something about KILLER food!