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Garlic Chicken - Pollo al Ajillo Recipe

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This recipe for Garlic Chicken - Pollo al Ajillo is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 3 lb chicken
Extra virgin olive oil for cooking
1 head of garlic, divided into cloves, unpeeled, lightly crushed
2 cloves of garlic, minced
1 tsp sherry vinegar
1 tbsp white wine
Several strands of saffron, crumbled (optional)
Directions:
Directions:
Cut the chicken wings in two parts, discarding tips. Hack off the bony end of the legs. Divide the remainder of the chicken into quarters, then hack or cut with kitchen shears into 2" pieces. Sprinkle well with sea salt on both sides and let sit for 10 minutes.
Heat the olive oil (it should be 1/4 to 1/2" deep) in a large skillet or cazuela until it is very hot. Add the chicken and the garlic cloves and cook over a high flame, turning the pieces frequently for about 12 -13 minutes, until the chicken is well browned and cooked through. Drain the chicken in a meshed strainer and discard the oil.
In the skillet in which the chicken has cooked, combine the minced garlic, vinegar, wine, chicken broth, saffron, and a pinch of salt. Bring to a boil, add the chicken pieces, and toss until the liquid is absorbed.
Serve with Calasparra rice and bread to absorb the juices.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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