Chicken Valenciano

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Cooking time: 45 minutes
Prep time: About 30 minutes
Makes: 2 servings

    

Ingredients for Salsa

• 1/4 cup      red onion, chopped
• 1/4 cup      red bell pepper or tomato, chopped
• 1          orange, peeled
• 1          green onion, chopped
• 2 T.      orange juice
• 6          mint leaves, chopped (or 1 T. fresh cilantro)
• 1 T.      olive oil

    

Other Ingredients

• 6 oz.    boneless, skinless chicken breast, in two pieces
• 1 T.      mild olive oil
• 4          small red potatoes, cut in half
• 1/2 t.      ground cumin

    

Directions

1. Separate the orange into segments and cut them in half.
2. Mix all ingredients for the salsa and let flavors blend 20 - 30 minutes.
3. Heat olive oil in skillet. Brown chicken about 5 minutes.
4. Sprinkle cumin and black pepper on top of the chicken pieces. Turn and brown another 5 minutes.
5. Spread out chicken and potatoes in oven-proof dish. Rinse skillet drippings over chicken with 2 T. water (or white wine).
6. Preheat oven to 400 deg. F. Cover and bake 30 minutes.
7. Serve chicken and potatoes, topped with salsa.

 

Adapted 6/8/08 from a recipe that appeared in "American Lifestyle" (originally from "The Berghoff Family Cookbook")

 

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