John Myers
Ingredients for 4 servings:
- 1 orange(s), untreated
- 1 tbsp olive oil
- 4 chicken breasts, skinless and boneless
- 300 g sausages (chorizo), in thick slices
- 250 ml chicken broth
- 250 g tomatoes, pureed
- 100 g olives, mild Spanish, marinated in garlic and herbs, pitted, halved
- Parsley, chopped, for garnish
- salt and pepper
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Use a vegetable peeler to peel 4 thin strips of orange zest (without the white part). Peel and fillet the orange. Heat oil in a large pot and brown the chorizo slices until well browned. Remove the slices and fry the chicken breasts until browned. Deglaze with chicken stock and tomato sauce, add the orange zest and sausage slices, and bring everything to a boil. Reduce the heat and simmer in the covered pot for about 25 minutes. Remove the lid, turn the chicken breasts, and leave everything uncovered to simmer for about 25-30 minutes until thickened. Add the olives and orange segments, mix, and season with salt and pepper. Serve hot, sprinkled with parsley. This goes very well with a baguette.
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