Madrid chicken

Posted: February 8, 2009 by nietize in Casserole, Chicken, Spanish


1 orange
Olive oil
4 chicken breasts (skin and excess fat removed)
2 chorizo sausages cut into 1cm slices
1 cup chicken stock
1 cup homemade tomato sauce
12 olives
parsley to garnish

Using a vegetable peeler, carefully cut 4 thin strips of orange rind. remove the peel and pith from the orange and segment the flesh

Heat the oil in a saucepan and brown and chicken and chorizo slices, in batches if necessary. Add the stock, tomato sauce and orange rind. Bring to the boil, then reduce the heat and simmer covered for 25 minutes.

Remove the lid, turn the chicken over and continue to simmer uncovered for about 25 minutes, or until the chicken is tender and the sauce reduced. Season with salt and freshly ground black pepper, and stir through the olives and orange segment. Garnish with extra olives and parsley.

This is another of those recipes that you don’t mind trying out because it seems interesting. (ref: pork and apple braise) However, the taste is again something you just can’t put your finger on. I guess it’s the odd mixture of oranges, olives, tomatoes and chorizo that makes this dish so… i don’t know… different?


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