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Originally Posted by After Shock Media
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.
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haha, you're cracking me up ;)
most of the answers to your questions - use your own discretion
olives - yes, I am talking about the black olives (Calamata will do if you have them) - there's very good spaghetti dish with tomato sauce and black olives - they really taste good togehter (spaghetti puttanesca???)
paprika - the mild one, the hot one here is called peri-peri (I think)