POLLO AL AJILLO (CLASSIC SPANISH GARLIC CHICKEN)
Steps:
- Gather the ingredients.
- Cut chicken into 10 to 12 pieces. Rinse and pat dry. Place the chicken in a large glass dish and squeeze lemon juice over it.
- Peel 2 garlic cloves and chop finely. Rub the garlic, salt, and pepper into the chicken. Marinate for 1 to 2 hours.
- In a large, heavy-bottomed frying pan, pour 3/4 cup of the olive oil and heat over medium heat.
- Remove the chicken from the marinade and drain well. Place the chicken in the hot oil and brown on both sides.
- Remove the chicken from the frying pan and place in a Dutch oven or a covered, deep frying pan. Add the white wine and bay leaf. Cover and simmer on low until the wine is reduced.
- While the chicken simmers, peel and cut the potatoes into thin round slices or small cubes.
- In a small frying pan, heat the remaining 3/4 cup olive oil on medium high and fry the potatoes. Remove potatoes and add them to the chicken. If more sauce is desired, add the cup of broth now. Reduce the heat to low and continue to simmer, covered.
- Finely chop the parsley and sprinkle over chicken.
- Peel the remaining 4 cloves of garlic and cut into thin slices. In the same pan used to brown the chicken, lightly sauté the garlic, and add the hot pepper, if using. Add Spanish paprika, vinegar, and sugar.
- Stir, scraping the bottom of the pan. Pour over the chicken. Adjust the seasoning to taste and serve.
- Enjoy.
Nutrition Facts : Calories 928 kcal, Carbohydrate 28 g, Cholesterol 121 mg, Fiber 3 g, Protein 39 g, SaturatedFat 13 g, Sodium 299 mg, Sugar 2 g, Fat 72 g, ServingSize 6 servings, UnsaturatedFat 0 g
ANDALUSIAN-STYLE CHICKEN
Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread
Provided by Lizzie Harris
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Yield Serves 4 as part of a tapas spread
Number Of Ingredients 14
Steps:
- Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
- Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.
Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
ANDALUCIAN PINCHITOS MORUNOS - MOORISH SAFFRON MEAT SKEWERS
Pinchitos Morunos (Moorish Skewers) are extremely popular as a Tapa, partuclarly in Andalucia. They are of Moorish origin, and are usually made from Lamb or Pork, I have used Chicken as the meat in this recipe, but I have listed other options! They are marinated in a Moorish saffron & spice mix and usually grilled outside and over charcoal or wood; however, they also cook beautifully on a griddle or in a heavy griddle type pan inside, during the cooler months. These are my favourite meat skewers and make a regular appearance on the "Al Fresco Lunch Table" during the Summer months. Great finger food for friends - or you can increase the quantities and make a meal of them. Serve them with a simple Tomato & Parsley Salad with my Sherry Vinegar Dressing, Flatbreads & Pickles for a true taste of Spain!
Provided by French Tart
Categories Lunch/Snacks
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken breasts,lamb or pork into cubes about 1" in size. Flatten them slightly with the palm of your hand.
- Place the meat in a large bowl and add the dried spices, garlic & salt, saffron infused water, oregano, bay leaf and vinegar - mix thouroughly.
- Then add the olive oil - mix again thoroughly, cover with cling film and leave in the fridge for between 2 & 12 hours, so the flavours mingle and marinade into the meat.
- Light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow.
- If cooking inside, turn the grill up to high, or use a smoking hot griddle or griddle pan.
- Thread the meat on to the skewers.
- Grill for about 5 minutes on each side, or until the outside is charred and the inside is still juicy but cooked. (NOT pink for pork and chicken - but pink for lamb).
- Season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander (Cilantro), serve with a selection of salads, flat breads, pickles and Sherry vinegar dressing.
ANDALUSIAN CHICKEN
Make and share this Andalusian Chicken recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
- Add the sherry and vinegar, and salt and pepper to taste.
- Cover and simmer gently for 20 minutes or until the chicken is tender.
- Transfer the chicken to a plate.
- Strain the cooking liquid, pressing the garlic flesh through the strainer.
- Return the liquid to the pan, add the cream, and bring to a boil, stirring.
- Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
- Return the chicken to the pan with the juices that have collected on the plate.
- Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
- Taste for seasoning, adjust if necessary.
- Serve hot, garnished with tarragon leaves.
Nutrition Facts : Calories 395.2, Fat 18.8, SaturatedFat 10.1, Cholesterol 116, Sodium 145.8, Carbohydrate 11.9, Fiber 0.2, Sugar 4.7, Protein 28.5
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