2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 tablespoon minced garlic
2 large boneless, skinless chicken breasts
2 tablespoons paprika
1 tablespoon cayenne pepper
Pinch salt and pepper
2 cups orange juice
Sriracha or other hot sauce, to taste
2 cups chunky salsa
Add olive oil to a medium sauce pan (or wok) over high heat; add crushed red pepper flake and minced garlic and cook until garlic is fragrant.
Season chicken breast on each side with paprika, cayenne pepper, salt and pepper. Brown each side of the chicken breast in pan, about 2 minutes per side. Reduce heat to medium and add orange juice; reduce heat to simmer and cook 15-20 minutes. Add sriracha and continue cooking until chicken is no longer pink. About 5 minutes before serving, mix in chunky salsa. Serve over white or brown rice.
Serves three to five.