roasted chicken thighs, gravy, potato, tomato

The chicken is coated with flour spiced up heavily as Indian cooks do except with American and Mexican flavors, and roasted in a pan covered with foil for an hour. 

* Smoked paprika
* Chipotle powder
* Cumin
* Fíle, it's a Cajun thing from sassafras leaves
* celery salt
* garlic powder

There's nearly as much spice powder as there is flour. 

Not really. 

About half as much.

After baking, the chicken is removed to a bowl. The bits in the pan are used to prepare gravy the usual way by browning a roux from the leftover spiced up flour.

A diced onion is added.

Deglazed with sake. Simmered a minute until the mixture turns to sludge.

Liquid smoke is added.

Loosened with chicken broth and milk that is also spiced up from coating the chicken.

So both those things, spiced up flour and spiced up milk are used twice.

We try not waste around here.

The chicken is returned to the pan, covered again and continued to cook boiling on low for another half hour.

That's an awfully long time to cook chicken. It's literally falling away from the bone.

Every drop of fat is used, the skin is still on, and the bones are contributing considerable flavor.

The chicken is desperately overcooked and that's the way, uh-huh uh-huh, I like it, I like it. 

A diced potato is simply boiled.

A tomato is chopped into rough chunks but not cooked.

This meal is incredibly satisfying, and I don't care who ya are.

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