"This is a fabulous, potluck-friendly dish. Or just slap these babies on some bread for an awesome sandwich!" — Rachael Ray


Credit: Photography by Armando Rafael


Ingredient Checklist


Instructions Checklist
  • Heat a large cast-iron skillet over medium-high.

  • Cut each chicken breast into 3 pieces, either 3 triangle-shaped pieces or 3 large slices cut on an angle. Season the chicken on both sides with salt and pepper. Add the olive oil to the skillet, about three turns of the pan. Add the chicken, skin-side down, and cook until browned on the bottom, 3 to 4 minutes. Turn the chicken over and cook until browned and cooked through, 2 to 3 minutes more. Transfer to a platter.

  • Add the chorizo to the skillet and cook, stirring occasionally, until the fat begins to render, 1 to 2 minutes. Using a slotted spoon, transfer the chorizo to the platter with the chicken. Add the onion, olives, piquillo peppers, garlic, bay leaf, orange zest, fennel seeds, paprika, and hot paprika. Cook, tossing often, until the onion softens, 7 to 8 minutes. Add the orange juice and stock. Cook, stirring occasionally to deglaze the pan. Add the chicken and chorizo and cook until heated through, a minute or so more. Transfer to a platter.