Quote:
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Originally Posted by Antonio
fry 8 pieces of chicken (seasoned with salt, pepper, and paprika) in olive oil until golden brown then remove
add more oil, fry 2 garlic cloves (chopped) and 1 onion (chopped) until golden but not brown
add peppers (1 green, 1 yellow, 1 red - sliced), add 70g tomato paste, 400g tinned tomatoes, thyme, rosemary, and the chicken pieces, add a glass of white wine, and pitted black olives (1/2 cup)
cook for 10 minutes, reduce the heat and simmer for another 40 minutes
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Questions since I am prone to trying new things with chicken.
Chicken pieces, any type or just thighs, legs, whatever?
Should they be skin on or skin off, boneless or not?
Paprika, should it be mild hungarian or like a hotter spanish paprika?
Small, medium, or large onion? White, yellow, red?
Tomato paste, if my metric is still working that should be about 2.5 ounces and then a 14 ounce can of tomatoes. With the tomatoes should they be whole, crushed, diced, pre-seasoned?
How much thyme, and rosemary? Fresh or dried?
Glass of white wine, approx volume?
Pitted olives, any particular type since when most Americans think olives they think of those nasty black ones with no flavor.
The cooking and the additional 10 minutes I guess is over medium heat right?
Should you simmer the remaining time covered or uncovered?
Sorry for all the questions.