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
GARLIC CHICKEN
Provided by Joyce Goldstein
Categories Chicken Garlic Poultry Vegetable Appetizer Bake Sauté Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.
- Preheat the oven to 400°F.
- In a large sauté pan, heat the oil over medium heat. Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer.
- Remove the crushed garlic from the oil and discard. Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil. Remove from the heat and pour over the chicken.
- Bake the chicken until cooked through, 25 to 30 minutes. Remove from the oven and discard the bay leaves and thyme. If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela. Sprinkle with the parsley and serve at once.
- Variation:
- You also can complete the cooking on the stove top. Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes
NINJA FOODI SPANISH GARLIC CHICKEN
Categories 2018 Holiday Gift Guide
Number Of Ingredients 5
Steps:
- Put 1/4 cup of butter in you pot on saute.
- Toss in 5 whole garlic cloves. Let saute until butter is melted.
- Pour in 1/4 cup of chicken broth.
- Add in chicken thighs. Continue to saute for a few minutes.
- Close the pressure cooking lid, make sure it's in the sealing position and turn toggle to seal.
- Press Pressure (it should automatically set to HIGH pressure). Set time to 8 minutes. Hit START.
- Once done, do a quick release. Remove the thighs to a plate. Dump 3/4 of the leftover liquid.
- Turn on Saute.
- Place your thighs back into your pot.
- Sprinkle garlic salt over your thighs.
- Pour 1/4 - 1/2 cup melted butter over the thighs.
- Add in 1/2 cup of Sherry.
- Pour in the 3 cloves of sliced garlic. allowing some of the pieces to fall on top of your thighs.
- Saute until the garlic pieces are brown and caramelized.
- Close the crisping lid. Press Air Crisp, time will automatically be set to 20 min, adjust to 15.
- Ar Crisp for 10 -15 minutes. You will want to open your lid and check on your thighs for brownness.
- Serve with as much of the liquid, garlic gold as your heart desires.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 341 milligrams cholesterol, Fat 40 grams fat, Fiber 2 grams fiber, Protein 62 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 3, Sodium 811 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
SPANISH GARLIC CHICKEN
Although I tweaked this recipe a bit, the original was found on the internet. Posted for use in the Zaar World Tour 5.
Provided by Sydney Mike
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skilled heat oil, then add chicken & garlic cloves, frying about 12-15 minutes or until garlic turns golden & chicken is brown.
- Remove the whole garlic cloves & set them aside before pouring the wine into the skillet, then stir while adding the flour & a pinch of salt.
- Add chicken stock , then cover & simmer for 15 minutes on a low heat.
- In a mortar make a paste using the whole garlic cloves, parsley, saffron & the peppercorns.
- Add the paste to the skillet, then cover & simmer for another 15 minutes.
- Great served with rice.
SPANISH GARLIC LEMON CHICKEN (POLLO CON AJO Y LIMON)
This recipe was found on About.Com on the Spanish Food section. Here is what was stated: "Garlic Lemon Chicken is a relatively easy chicken recipe, which has two of the essential Mediterranean ingredients - garlic and citrus. Pieces of chicken are first sautéed in olive oil, then baked in a garlic chicken broth with white wine and slices of lemon. Serve with potatoes or rice."
Provided by diner524
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel all garlic cloves. Pour chicken stock into a medium pot or sauce pan, and place garlic into brother. Cover and simmer on low for approximately 20 minutes.
- Peel the lemon, removing white pulp. Cut the lemon in thin slices. Set aside.
- Pour olive oil into a large frying pan and heat on medium. Brown chicken on both sides. Remove and place into the bottom of an ovenproof pot, and set aside.
- Heat oven to 375F degrees.
- Reduce the heat to low, and add the flour to the frying pan where the chicken was fried. Scrape the bottom of the pan while stirring, frying the flour. Add the wine and continue to stir and scrape the bits from the bottom of the pan. Add the chicken broth and stir constantly, as the sauce thickens. Taste and adjust salt.
- Pour the thickened sauce over the chicken. Sprinkle the garlic cloves around the dish. Arrange lemon slices on chicken.
- Bake the chicken in oven for 30-40 minutes. Remove and garnish with parsley or basil. Serve with fried potatoes or rice.
- Note: Use chicken with skin on or skinless pieces. If using skinless pieces, chicken will tend to stick to pan more easily when browning, so use lower heat and turn more often.
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
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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