Spanish Chicken

And... We're back for a short round of Dudu!

Starting with a few PP days, I wanted to try something new to keep me motivated. And it was met with a resounding "I hope you make this soon again".

I made this in 2 stages, just because I had time to prepare it yesterday, but we were going out, and then we would have it all ready for tonight.

In a 180C oven.

In an oven-proof casserole:
- cover bottom of the casserole with sliced onion, sliced garlic, heaped tsp of pimenton (smoked Spanish paprika) and barely cover with tomato passata and tiny bit of water
- on top, place the chicken pieces so that the skin won't get under the sauce

Cover with a lid and cook for 45 minutes or until juices run clear.

Now this is where I took the whole thing and placed it outside (it's November, and it wouldn't fit in the fridge) until tonight. If cooking it the same day, just adjust the following cooking time accordingly, since you won't need to bring the whole dish up to temperature first.

So I pre-heated the oven to 200 C and put the casserole in, lid OFF this time and let the sauce bubble down to a thick sticky mess and the chicken skin get crispy (I know, skin is a no no in this diet, but guess what... I can't throw it away!). It took roughly 1 hour

I think this might work well as a technique with all sorts of other flavours. To be continued...