{"id":119632,"date":"2025-03-08T08:33:36","date_gmt":"2025-03-08T08:33:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/baked-spanish-style-chicken\/"},"modified":"2025-03-08T08:33:36","modified_gmt":"2025-03-08T08:33:36","slug":"baked-spanish-style-chicken","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=119632","title":{"rendered":"Baked Spanish-style Chicken"},"content":{"rendered":"


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\"\"One of the most valuable things in my cooking journey has always been the advice of people who have been cooking long before me. I still remember my father dumping a spoonful of pimenton de la Vera<\/em> in my fabada<\/em> telling me \u201cthis will make it taste better<\/em>\u201c. My mother teaching me how to make stock out of ham bone. My godfather teaching my husband how to make paella (\u201cI usually go upstairs to take a bath and when I come down it\u2019s done\u201d<\/em>). My grand-aunt sharing the secret of her callos (make sure the butcher shows you the hoof!!<\/em>). My abuelita<\/em> telling me her \u201cformula\u201d for baked Parmesan chicken. And all the tips and tricks and techniques in between.<\/p>\n

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One such piece of advice I took from my mother, that I\u2019ve kept from the time I got married until this day, is always having cans of tomato in my pantry. My mom almost always used canned tomatoes, as opposed to tomato sauce, to make her pasta sauces and stews (like her osso buco<\/em>). She still does. And so do I. You\u2019d be hard pressed to find my pantry without a few cans of tomatoes somewhere.<\/p>\n

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As far as fresh tomatoes are concerned, I read somewhere that when it comes to making sauces, if you can\u2019t find stellar tomatoes (and although we have lovely tomatoes here, and farmers are continually growing new ones, we still don\u2019t have enough supply of the super juicy ones for sauce<\/em>) you are better off using quality canned one. So that\u2019s what I\u2019ve always done. Because of that, I am always on the lookout for good canned tomatoes and am forever experimenting with different brands.<\/p>\n

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I usually stick to Spanish or Italian brands but was pleasantly surprised when I discovered Contadina<\/strong><\/span><\/a> canned tomatoes a couple of years ago during its launch (with Nigella Lawson!!<\/strong><\/em><\/span><\/a>). Contadina\u2019s tomatoes are vine-ripened Roma tomatoes grown in California\u2026sweet and juicy and perfect for sauces and braises. They\u2019ve been part of my pantry ever since.<\/p>\n

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So when the good folk at Contandina approached me to work on a recipe for them I was more than happy to put one together! By now I\u2019ve cooked with their tomatoes countless times, so the tough part was not thinking of a recipe, but deciding among all the ideas I had! I knew I wanted to use their tomatoes, my pantry stalwart, but I didn\u2019t want to make another pasta. I also wanted to make something that required minimal effort\u2026as it is December and I am sure we are all experiencing the frenetic pace of the holidays!<\/p>\n

This was the result\u2026<\/em><\/p>\n

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Baked Spanish-style Chicken<\/strong><\/em><\/p>\n