8 large white potatoes, peeled and cubed
1 cup fresh water
2 tablespoons vegetable bouillon granules
1 large onion, chopped
1 small orange, peeled and sliced
1/2 cup butter
1/2 pound finely chopped chicken breast meat
1 tablespoon crumbled bread crumbs
salt and pepper to taste
Place potatoes, water, bouillon and onion in a large pot with enough water to cover. Bring to a boil over high heat, stirring constantly, until potatoes are tender. Reduce heat to low and add water.
Add chicken and stir briefly. Reduce heat to medium-low. Cover pot and simmer about 15 minutes, until chicken is no longer pink and juices run clear. Remove chicken from pot and reserve.
Add butter and brown sugar, stirring constantly. Reduce heat to medium-low and add orange juice. Boil for 10 minutes.
Add chicken breasts, bread crumbs, salt and pepper to taste. Stir gently into pot, stirring constantly. Instant chicken and vegetable browning. Remove from heat and sprinkle with crumbled bread crumbs.
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