POLLO AL AJILLO (SPANISH GARLIC CHICKEN)
This quintessentially Spanish chicken recipe with garlic and lemon is easy to make and full of flavor. Serve over a green salad or with rice or boiled potatoes.
Provided by Luis Luna
Categories World Cuisine Recipes European Spanish
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly coat chicken with flour on all sides.
- Heat oil in a heavy, large skillet over medium-high heat and cook chicken in batches until browned, 5 to 10 minutes per batch. Season with salt and remove chicken pieces from skillet. Add garlic and basil to the same oil in the skillet and cook for 2 minutes.
- Return chicken pieces to the skillet and add white wine. Cover and simmer over low heat until chicken is cooked through and the juices run clear, about 30 minutes. Add lemon juice just before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 10.1 g, Cholesterol 142 mg, Fat 29.1 g, Fiber 2.1 g, Protein 48.5 g, SaturatedFat 5.7 g, Sodium 182.4 mg, Sugar 0.8 g
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
CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO
Steps:
- Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
- Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
- Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
- Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.
POLLO AL AJILLO - SPANISH GARLIC CHICKEN
With only a few simple ingredients, this Spanish Garlic Chicken is really easy to make and the taste is impeccable!
Provided by CookingTheGlobe
Time 45m
Number Of Ingredients 9
Steps:
- Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
- Heat the oil in a frying pan that has a lid and add the chicken and garlic. The frying pan should be big enough to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins to brown.
- Add the wine and bay leaves and boil for 1 minute. Reduce the heat, cover with a lid, and cook over low heat for 25-30 minutes. Remove the bay leaves and sprinkle with chopped parsley. Pour a little bit of the garlic sauce over the chicken and serve. You can also squeeze out the cooked garlic from its skin. It's really good. Enjoy!
Nutrition Facts : Calories 436 kcal, ServingSize 1 serving
POLLO AL AJILLO (CHICKEN AND GARLIC)
Chock full of garlic, this dish from the Castilian region of Spain is delish!!! Served with a salad and crusty French bread, it is sure to please.
Provided by Bev
Categories World Cuisine Recipes European Spanish
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a large covered skillet, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from skillet.
- Arrange potatoes in the skillet to cover the bottom. Scatter garlic cloves over potatoes. Place chicken on top of garlic and potatoes. Sprinkle pepper, salt, and parsley over chicken. Pour sherry and port over all. Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.
Nutrition Facts : Calories 1077.1 calories, Carbohydrate 39.5 g, Cholesterol 255.4 mg, Fat 65.5 g, Fiber 3 g, Protein 66.6 g, SaturatedFat 16.7 g, Sodium 1224.4 mg, Sugar 1.7 g
SPANISH GARLIC CHICKEN (POLLO AL AJILLO)
Provided by Yummy Addiction
Time 40m
Number Of Ingredients 11
Steps:
- In a bowl, rub the chicken pieces with salt. Let stand for 30 minutes or so.
- Preheat the oven to 425 °F (220 °C).
- In a 12-inch skillet, heat the olive oil until hot. Lightly dust the chicken pieces with flour and shake off the excess. Add the 12 unpeeled garlic cloves to the skillet and cook for about 1 minute, stirring them to coat with the olive oil. Add the chicken pieces and cook for about 10 minutes, until browned. Transfer the cooked chicken pieces to a baking dish.
- Discard the garlic cloves. In the same skillet, over low heat, cook the peeled garlic cloves, for about 2 minutes. Add the chile and stir. Add 1 teaspoon flour and stir for 20 seconds. Add the wine, chicken stock, and bring to a boil. Season with salt to taste and pour the sauce over the chicken pieces.
- Bake for about 15 minutes, until the chicken is cooked through. Stir in the vinegar and parsley. Serve the chicken with a few spoonfuls of the garlic wine sauce. Enjoy!
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
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