|Two of Spain’s iconic foods—oranges and olives—mesh beautifully in this colorful pimentón-infused salsa. Wonderful with chicken, it also plays well with veal chops, pork tenderloin, shrimp, salmon, tuna, cod, and, of course, your favorite chips!|
- 1 large navel orange
- 1 clove garlic, finely minced
- 1/2 cup rough-chopped pimento-stuffed green olives
- 1/3 cup diced celery hearts (the inner stalks)
- 1/4 cup diced red onion or shallot
- 2 tablespoons chopped fresh flat-leaf parsley or cilantro
- 1/2 teaspoon pimentón dulce, sweet smoked Spanish paprika
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon hot red pepper flakes, to taste (optional)
- 3 tablespoons extra virgin olive oil, plus more for the chicken
- 1 tablespoon dry Spanish sherry
- Salt and freshly ground coarse black pepper to taste
- 6 boneless skinless chicken breasts, each 6 ounces
Slice off the ends of the orange and set it upright on a cutting board. Remove the peel and white pith with a sharp paring knife. Working over a bowl, release the orange segments by slicing between the membranes and then squeeze the remnants over the bowl to extract any juice. Cut each segment into 3 or 4 pieces. Add the garlic, olives, celery, onion, parsley, pimentón, cumin, optional hot red pepper flakes, the 3 tablespoons olive oil, and the sherry. Season to taste with salt (remember, the olives will be salty) and pepper. Cover and set aside.
Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/2 inch thick. Brush on both sides with olive oil and season with salt and pepper.
Set up the grill for direct grilling and preheat to medium-high. (Alternatively, you can pan-fry the chicken breasts or grill them on a stovetop grill pan.) Grill for 3 to 4 minutes per side, turning once with tongs, until the chicken is cooked through. Let rest for 2 minutes. Transfer to a platter or plates and spoon the salsa over the chicken.
Yields 6 servings.