Rio Grande Chicken

• 1 1/2 tablespoons oil (18 grams)
• 1/2 chicken (about 1.75 pounds)
• Onion (4 oz.wt.)
• Garlic clove, crushed
• 1/4 teaspoon salt
• Freshly ground pepper
• 1/8 teaspoon marjoram
• 1/8 teaspoon thyme
• Sweet red pepper(s) (about 7.2 oz.wt.)
• Tomato(es) (about 4.8 oz.wt.)
• 1/8 teaspoon basil
• 1/4 teaspoon salt
• Freshly ground pepper
• Orange (about 4 oz.wt. orange flesh)

Cut the chicken up into pieces. Slice the onion. Prepare the garlic for crushing. Remove core and cut red pepper into strips. Cut tomato in half, remove seeds, and dice.

Heat oil in Dutch oven. Brown the chicken pieces. Cover and cook for 8 minutes altogether. Drain off accumulated fat; this to keep the dish from becoming excessively fatty.

Add the onion, crushed garlic, 1/4 teaspoon salt, pepper, marjoram, and thyme. Cover and cook over low heat for another 10 minutes.

Add the red pepper, tomatoes, basil, another 1/4 teaspoon salt, and pepper. Cover and cook 15 minutes, until peppers are tender. Turn the chicken pieces over as needed for even cooking.

Meanwhile, peel the orange. If necessary, divide and keep unused portion for another occasion. Slice orange, removing any seeds.

Serve dish, over noodles or brown rice, garnished with orange slices.

Serves 2