My favorite chicken recipe

Assignment 1: start off with a simple first draft using just what we've learned about HTML5 using tags we've covered.

We want to have the following components:

A large title for the app, something like "My Favorite Recipes", or whatever you'd like to call it.
A description of a recipe, just some plain text explaining what the recipe is and any other pertinent information.
A set of steps to follow, numbered in order.

My favorite chicken recipe: CHICKEN CHILINDRÓN

THIS FAMOUS CHICKEN DISH FROM NAVARRE HAS A SPICY RED PEPPER SAUCE. IN THE PAST, THE DRIED CHORICERO PEPPER - THE ONE THAT GIVE CHORIZOS THEIR COLOUR AND SPICE - WAS USED ALONE, BUT NOWADAYS THE DISH IS OFTEN MADE WITH FRESH RED PEPPERS, SPICED WITH CHILLI. THE NAME CHILINDRÓN REFERS TO A GAME OF CARDS.

SERVES FOUR

INGREDIENTS

675g/1½ lb red/bell peppers

4 free-range chicken portions

10ml/2 tsp paprika

30ml/2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, finely chopped

200g/7oz Serrano or other ham, in one piece, or a gammon chop

200g/7 oz can chopped tomatoes

1 dried Guindilla or other hot dried chilli, chopped, or 2.5ml/½ tsp chilli powder, to taste

salt and ground black pepper

chopped fresh parsley, to garnish

small new potatoes to serve

METHOD

Preheat the grill/broiler to high. Put the peppers on a baking sheet and grill/broil for 8~12 minutes, turning occasionally, until the skins have blistered and blackened. Place the blackened peppers in a bowl, cover with clear film/plastic wrap and leave to cool.

Rub salt and paprika into the chicken portions. Heat the oil in a large frying pan and add the chicken portions, skin-side down. Fry over a medium-low heat, turning until golden on all sides.

Meanwhile, select a casserole into which the chicken will fit comfortably. Spoon in 45ml/3 tbsp fat from the other pan. Fry the onion and garlic until soft. Dice the ham or gammon and add, stirring occasionally, for a few minutes.

Add the chopped tomatoes to the casserole, with the chopped dried chilli or chilli powder. Cook for 4~5 minutes, letting the sauce reduce.

Peel the skins off the peppers and discard these and the stalks. Put the peppers into a blender and strain in the juices, discarding the seeds. Process, then add the purée to the casserole and stir in. Heat through.

Add the chicken pieces to the casserole, bedding them down in the sauce. Cook, covered, for 15 minutes and check the seasonings, adding more if necessary. Garnish with a little parsley and serve with small new potatoes.