Step 1

Season the chicken with salt and pepper and let rest, covered in a refrigerator for 30 minutes

Step 2

Heat the oil and pan fry the chicken until it is cooked through, set aside

Step 3

In the same pan, sautee the onions and garlic until the onion is transparent

Step 4

Add the tomatoes and jalapenos and continue cooking for 5 minutes

Step 5

Add the previously cooked chicken, followed by the chicken stock, orange juice, bay leaves, vinegar, oregano, and bring to a boil. Add salt to taste and remove from heat

Step 6

For a thicker broth, add the corn starch, dissolved in water, to the pan.