Sunga, Joshua Othniel

Spanish Chicken and Potato Roast

Ingredients
1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced
Directions
Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed
baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1
tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat.
Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes
to partially cook.
Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt
and 1/2 teaspoon pepper. Add 2 tablespoons parsley and the lemon juice; toss to coat. Set
aside.
Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even
layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.
Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the
bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked
through, about 12 more minutes. Remove from the oven and top with the remaining 2
tablespoons parsley. Serve with the lemon wedges
Garlic Chicken & Sun Dried Tomatoes
Ingredients

2 - 2 1/2 lbs boneless, skinless chicken breasts

4 cloves garlic

1/4 cup fresh basil

4 Tbsp virgin olive oil

Sunga, Joshua Othniel

1/2 cup sun dried tomatoes in oil

salt to taste

Preparation
To help the chicken cook faster, and evenly, slice breasts to approximately 1/3 to 1/2-inch thick.
Set aside.
Chop basil leaves and set aside.
Peel and slice the garlic. Pour the olive oil into a large frying pan and heat on medium. When
hot, add garlic to pan and saut, stirring often. Add the tomatoes and continue to saut for 2-3
minutes. Remove tomatoes and garlic from pan, leaving the oil.
Raise heat on pan to medium high.
Saut chicken breasts in same oil, until they are cooked on both sides. Add a few more
tablespoons olive oil if necessary.
Return the garlic and tomatoes to pan to warm. Mix in the chopped basil and cook for 1 minute.
Serve immediately
Spanish Flan
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in
color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to
evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until
smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Sunga, Joshua Othniel

4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.
Frixuelos de Asturias
Ingredients

1 1/2 cups sifted flour

3 Tbsp granulated sugar

1/2 tsp salt

3 large eggs

16 oz milk

2 Tbsp butter

Preparation
Place butter in a small bowl and heat in microwave until melted. To melt on stovetop, put butter
in a small saucepan and heat over low heat, being careful not to burn the butter.
Sift together flour, sugar and salt into a large mixing bowl and set aside.
In a medium mixing bowl, beat the eggs until thick. Use a stick blender or hand mixer to make
the job easier. Beat in milk and melted butter until well blended.
Add milk-egg mixture to dry ingredients and beat until batter is smooth.
Heat a non-stick frying pan over medium heat. Melt a very small amount of butter in the pan.
Using a ladle, pour batter into pan and cook over medium heat until lightly browned on bottom.
Turnover and lightly brown other side.
When cooked, transfer to a warm plate. Spoon filling, such as applesauce in center, and roll up.
Garnish with orange slices.

Sardines Santander Style

Ingredients

16 fresh sardines

1 cup flour

Sunga, Joshua Othniel

1 cup Spansh virgin olive oil

1 yellow or white onion, chopped

5 tomatoes, peeled and chopped

4 cloves garlic, sliced

1/8 cup parsley, chopped

salt to taste

Preparation
This sardine recipe makes 4 servings.
Clean the sardines, removing heads and innards. Rinse thoroughly under cold water.
Pour olive oil into large, heavy frying pan and place on stove on medium high heat. Place the
flour on a plate. Coat each sardine with flour and fry in pan. When done, remove them and
place on a plate for later.
Add the onion, garlic, parsley to the frying pan and saut in the remaining oil.
Add tomatoes and saut 5-10 minutes further.
Add the sardines back into the frying pan with the other ingredients and cook another 5-10
minutes. Add salt to taste. Serve with bread.
Castilian Garlic Soup Recipe
Ingredients

1/3 cup olive oil

3 cloves garlic, sliced

3 1/2 ounces Spanish cured ham, (subsitute cured ham like Virginia ham) cut into 1/4
cubes

2-3 slices of day-old French-style bread, medium size - 4" x 2-1/2" x 1"

1 tbsp sweet paprika

1 quart water

salt to taste

Sunga, Joshua Othniel

6 eggs

Preparation
Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown,
add the cubed ham and the slices of bread. Saut for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5-10
minutes.
To poach the eggs, break them into the soup, and carefully add to the soup one at a time.
Scoop out poached eggs one at a time into soup bowls.
Then, slowly ladle the soup into each bowl.