Baked Chicken with Tomato Sauce

So I was thinking about making HK-style baked pork chop on rice. Two problems:
1. Will doesn't like pork, and would rather not have it if there is an alternative.
2. I would've had to deep fry the pork, and that's plain messy.

I found the recipe on bakedporkchopguy's blog, and adapted it for my own use.


Ingredients:
5 chicken legs with backs
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
oil for frying
4 tbs ketchup
1 tbs Worcesterhire sauce
1 tbs sugar
0.5 tsp salt
pepper
Mrs. Dash Garlic & Herb seasoning
flour to thicken


Method
Rub chicken with seasonings and arrange in a deep baking dish.

Preheat the oven to 425F.

Sautee the onions until partially cooked. Add in the garlic and sautee until fragrant.

Add the tomatoes and let cook until falling apart.

Mix ketchup, Worcestershire, salt and sugar together and add to pan. Mix well. Taste and adjust as needed.

Pour the sauce over the chicken and bake for 1 hour.

Remove from oven and take the chicken from the sauce and set aside.

Remove excess oil that has floated to the top of the sauce.

Sprinkle flour onto the sauce and mix to thicken.

Crack some pepper on top and serve with rice.


Comments:
I'm not sure why I have a 'comments' section as well as 'next time', when they could be combined into one. Anyway...

I used 5 legs because that's how many came in the tray.

I obviously was not thinking when I made this. Before starting on the sauce, I should have seared the chicken to seal in the flavour and to drain it of fat. The skin would've brown nicely to give it flavour.

You can use whatever you want to marinade the chicken. I was just going for the quick and dirty by sprinkling on Mrs. Dash.

I would probably use fish sauce instead of salt for more depth of flavour.

I kinda forgot to add in the flour to the pan, so that's why I did it at the very end. It probably worked out, since so much fat floated to the top. But next time, with the searing, I would definitely thicken the sauce a little bit first, though it might burn onto the baking dish.

We needed more sauce. I'd say 1 tomato and 1 tbs of ketchup per chicken leg. Plus one more tomato and tablespoon of ketchup for the pot. More, if you like to have lots of sauce on rice.


Verdict:
Yum! Just make sure you're not uber hungry, because the bake time takes a while.