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Pollo al ajillo (Braised Garlic Chicken) Recipe

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This recipe for Pollo al ajillo (Braised Garlic Chicken), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. small chicken thighs with bone (cut larger thighs in smaller pieces)
10 cloves of garlic (yes, ten!)
1/3 c. of olive oil
1/2 c. dry sherry or brandy
1 bay leaf
sweet paprika
salt and pepper
potatoes (1 for each person)

Directions:
Directions:
Rub the chicken pieces with salt, pepper and generous amounts of paprika and let sit in a Ziploc bag or Tupperware container in the refrigerator for at least 15 minutes. Peel and quarter the potatoes and boil them until just cooked. Do NOT overcook or they will fall apart. Pour off water. Heat the oil in a Dutch oven or heavy skillet and slowly brown the chicken pieces. Halfway through the browning add the coarsely chopped garlic. When complete turn down the flame and add the sherry and the bay leaf. Cover and simmer until the chicken is cooked through, about 20 minutes more. Only add water if it is too dry. Then stir in the cooked potatoes and serve in a big serving bowl. This is great with a crusty French baguette and the green beans on the side.

 

 

 

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