Pollo a la Naranja (Chicken with Orange)
Serves 4
Ingredients
Method
4 Boneless Chicken Breast
1 Pepper (Red)
½ tsp. Salt & Pepper
2 tbsp. Olive Oil
15 g. Plain Flour
150 ml. Fresh Orange Juice
1 Large Courgette (Fresh)
1 Leek
3 Large Oranges (Segmented , Supremed)
1 Rind of an Orange
2 tbsp. Tarragon (Fresh, Chopped)
150 ml. Fromage Frais or Ricotta Cheese
10 g. Tarragon (Fresh leaves to garnish)
150 ml. Orange Brandy
Cut the Courgette, pepper and leek into matchstick strips, place to one side.
Heat oil in a frying pan, add chicken and fry until golden brown all over.
Add orange brandy and cook for 3 minutes, sprinkle the flour over the pan and cook for 2 minutes.
Lower the heat and add the orange juice, courgette, pepper and leek, season to taste.
Simmer for 5 minutes until the sauce has thickened.
Add half of the orange segments, half of the orange rind, tarragon and fromage frais or ricotta to the sauce in the pan and cook until chicken is ready.
Serve and garnish with orange segments, rind and tarragon.