4 tablespoons of olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
1 cup of diced tomatoes (seeds removed and reserve the juice)
3 strips of orange peel, approximately 9 x 1 cm
2 1/2 teaspoons of dried oregano
2 bay leaves
1/2 teaspoon of hot paprika
4 boneless chicken breasts, cut in half (610g), seasoned with salt and black pepper
Salt and black pepper to taste
4 tablespoons of olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
1 cup of diced tomatoes (seeds removed and reserve the juice)
3 strips of orange peel, approximately 9 x 1 cm
2 1/2 teaspoons of dried oregano
2 bay leaves
1/2 teaspoon of hot paprika
4 boneless chicken breasts, cut in half (610g), seasoned with salt and black pepper
Salt and black pepper to taste
Heat half the olive oil over medium heat in a large pan
Add the onion and garlic and cook until they're soft
Add the tomatoes, reserved juice, orange peel, oregano, bay leaves, and hot paprika
Cook until the sauce thickens slightly
Season with salt and black pepper to taste
Remove the bay leaves
In a large skillet, heat the remaining olive oil over medium-high heat
Add the chicken and cook for 5 minutes per side
Transfer to a baking dish
Reheat the sauce and place it on top of the chicken
Serve 4 portions
326 calories per serving.
