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Spanish Orange Chicken with Chorizo and Olives

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Orange (51)      Spanish (31)      Chorizo (23)      Chicken breasts (1)     


This is a tasty chicken dish to which you could add chilies if you want a bit more spice.

The chorizo is browned first with the chicken, and I used home made chicken soup, however if you do not have any home made soup, use a bought broth.

The result is tender chicken pieces and a tomato gravy with boiled potatoes soaked in the rich tomato sauce.

Adding an orange and orange peel also gave it a slightly different taste than ordinary tomato passata.

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Makes: 4 servings

4 chicken breasts -mine were big so I cut them in half so they were not so thick
¾ orange
¼ for garnish
1 chorizo sausage, cut into thin pieces
1 cup chicken stock, or bought broth
1 cup tomato passata sauce
8 black pitted olives
2 potatoes
Extra olives for garnish (optional)

With a potato peeler, peel three strips of orange rind, about 1 x 4 cms. Carefully segment ¾ of the orange, first removing the pith. Keep the ¼ orange for garnish.

Heat a bit of oil in a heavy frypan or wok, and brown the chicken and chorizo - you may need to do this in two batches.


Add the chicken soup, passata and orange rind.


Bring to the boil, reduce the heat and simmer, with a lid, for about 25 minutes.

Remove the lid, turn the chicken over so that it is coated in the sauce, and simmer uncovered for about 20 minutes.


Meanwhile, boil the potatoes till tender.

The sauce should now be thicker, and reduced.

Add some salt and pepper, and stir through the olives and the orange segments.


Serve on top of the boiled potatoes

This will keep for days and is also nice if you heat it up

#Chicken breasts
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