Instructions: In a large skillet, heat olive oil and saute chicken until browned. Remove chicken and saute onions until golden. Place into Dutch oven. Add tomatoes, orange, sugar, salt and pepper. Set chicken pieces on top. Rinse skillet with the water and scrape into Dutch oven. Sprinkle instant bouillon on top. Cover and cook slow 5-7 hours. Before serving, remove chicken and wrap in foil to keep warm. Change heat to high and simmer until thick enough to mound on a spoon. Stir in the jelly until the sauce just boils. Add chicken, making sure to cover each piece with sauce. Remove from heat and serve.

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