Prep 15 mins
Cook 55 mins
From Better Homes and Garden
- 1360.77-1587.57 g meaty chicken pieces (breasts, thighs, and drumsticks)
- 29.58 ml olive oil
- 1 large onion, halved and thinly sliced (1 cup)
- 1 large sweet red pepper, cut into bite-size strips (1 cup)
- 4 garlic cloves, minced
- 4.92 ml finely shredded orange peel
- 236.59 ml orange juice
- 118.29 ml chicken broth
- 118.29 ml hot salsa
- 425.24 g can black beans, rinsed and drained
- chopped avocado (optional)
- Skin chicken. Rinse chicken; pat dry.
- In a 4-quart Dutch oven or a very large skillet cook half of chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Repeat with remaining half of chicken. Remove all chicken from pan; sprinkle with salt and pepper. Set aside. Add onion, sweet pepper, and garlic to pan. Cook until onion and pepper are just tender. Return chicken to pan. Add orange peel, orange juice, chicken broth, and salsa. Bring to boiling; reduce heat.
- Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Add beans to chicken mixture; heat through. Transfer to a serving dish. Serve with chopped awocado, if desired. Makes 8 servings.
I was shopping from memory and purchased boneless rather than bone-in chicken breasts. Decided to go ahead with my cutlets by reducing the initial cooking to 6 minutes (3 minutes each side). Thrilled with my decision as the sauce surrounding the poultry was simply scrumptious. I was a wee bit worried that there was not enough liquid but after the long simmer, there was plenty of rich tomato sauce that was rich and spicy with just a hint on citrus to make it interesting. The onions, black beans and peppers were perfect and my only lament was the salsa dissolved into the sauce leaving no chunks of tomato. Thinking adding a bit of chopped tomato towards the might remedy that, but this is a minor point and a reflection of my fondness for textures than a flaw in the dish. Thanks!