Recipe by Rachael Ray
Serves 4 as an entrée or 6 to 8 as a tapa
- 4 skin-on, boneless chicken breasts
- Salt and pepper
- About 3 tbsp. olive oil
- 3/4 lb. Spanish chorizo, casings removed and meat sliced on an angle (I like Gaspar’s)
- 1 large Spanish onion, halved and thinly sliced
- 1 scant cup good-quality pitted olives, green and black combined
- 6 to 7 piquillo peppers in water, drained and thinly sliced (about 1/2 cup)
- 4 cloves garlic, thinly sliced or chopped
- 1 bay leaf
- 2 tsp. orange zest and 1 half of an orange, juiced (about 1/4 cup)
- 1 tsp. (about 1/3 palmful) fennel seeds
- 1 tsp. (about 1/3 palmful) paprika
- About 1/2 tsp. hot paprika or crushed red pepper
- 1/2 cup chicken stock or white Rioja (Spanish white wine)
1. Heat a large cast-iron skillet over medium-high.
2. 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.
3. 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.