CookEat Recipe
Spanish Baked Chicken in Tomato Crumbs
Boiled tender chicken oven-browned beneath seasoned tomato sauce and buttered breadcrumbs.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Poach the chicken gently in water seasoned with the three-quarter teaspoon salt and the separate quarter teaspoon black pepper until tender and its thickest part reaches 74 °C. Lift out and drain well.
Step 5
Heat oven to 190 °C. Place chicken in a baking dish, spoon most proposed tomato sauce over it and cover with breadcrumbs mixed with melted butter.
Step 6
Bake 15–20 minutes until crumbs are brown and chicken hot. Place on a platter with optional boiled rice as a border and spoon any remaining hot sauce around it.
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