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
POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN
Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
- Preheat oven to 375 degrees F.
- Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
- Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.
POLLO AJILLO RECIPE - SPANISH GARLIC CHICKEN
Since moving away from Spain, we miss the food terribly. This means we are consistently cooking some of our favorite Spanish recipes at home. One of these classic Spanish dishes is pollo ajillo, or chicken with garlic sauce. This Spanish garlic chicken dish can be cooked in one pot and served alongside any vegetable or potato dish
Provided by Amber
Categories Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F.
- Sprinkle the chicken thighs with salt, pepper, and flour.
- Heat the olive oil in a large cast-iron skillet or oven-proof dish. Once the olive oil is hot, add the chicken thighs skin side down and cook for 10-12 minutes or until the skin starts to brown.
- Add the garlic, thyme, bay leaves, and red wine. Turn the chicken thighs skin side up and cook in the liquid for 7-10 minutes or until the red wine starts to evaporate.
- After a total of 20-25 minutes or so, drizzle the chicken skins with olive oil and place the chicken in the oven for 5-7 minutes to finish the chicken off and crisp the skin.
- Remove from the oven and sprinkle with fresh parsley before serving.
Nutrition Facts : Calories 547 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 250 milligrams cholesterol, Fat 34 grams fat, Fiber 0 grams fiber, Protein 47 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 872 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
POLLO AL AJILLO (GARLIC CHICKEN)
This is the simplest dish - chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. You can also use wings and make tapas out of the recipe. Serve with short grain rice and a light red wine.
Provided by lazy gourmet
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
- Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.
Nutrition Facts : Calories 319.1, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 99.2, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 26.6
POLLO AL AJILLO (DAISY)
Number Of Ingredients 8
Steps:
- Pat dry chicken. Season with salt & pepper. Brown in oil, remove & drain. Remove all but 2 T oil from pan. Turn on low. Add garlic & thyme & cook until garlic starts to turn golden. Pour in sherry, increase heat, let boil 2 minutes. Return chicken to pan, return heat to low. Pour in chicken broth and bring to a simmer. Cover tightly, cook 20 minutes. Flip chicken pieces & cook 20 minutes more.
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