Spanish Garlic Chicken or Pollo Al AjilloFrom jencathen 8 years ago
- 1 chicken (about 3 1/2 lb), cut into 16 to 18 pieces of roughly equal size, rinse, patted dry, and trimmed of all fat.--Have the butcher help you out, If you don't have a butcher, substitute 2 1/2 lbs of boneless chicken thighs. shopping list
- Kosher or sea salt shopping list
- olive oil, for frying shopping list
- all-purpose flour, for dusting the chicken, plus 1 tsp for the sauce shopping list
- 12 whole unpeeled medium size garlic cloves, lightly smashed, and 10 large garlic gloves sliced shopping list
- 1/2 dried small red chile, such as arbol, crumbled shopping list
- 2/3 cup dry white wine shopping list
- 1/3 cup chicken stock or broth shopping list
- 2 tsp best quality red wine vinegar or more to taste shopping list
- 3 TBSP minced fresh flat leaf or Italian parsley shopping list
How to make it
- Place the chicken in a bowl and rub it generously with salt. Let stand for 30 minutes.
- Pour olive oil to a depth of 1/2 inch in a heavy oven proof 12 inch skillet and heat it over medium high heat until almost smoking.
- Lightly dust the chicken pieces with flour, shaking off the excess.
- Add the 12 whole garlic cloves to the skillet and stir to coat with the oil, 1 minute.
- Working in two batches, cook the chicken until somewhat crisp and richly browned all over, 8 to 10 minutes per batch, adjusting the heat so that the oil doesn't burn.
- Using a slotted spoon, transfer the browned chicken pieces to a 12 inch earthenware cazuela or a baking dish of similar size.
- Discard the whole garlic cloves. If the oil doesn't seem clean enough, pour if off, wipe the skillet, and add 2 to 3 tbsp fresh olive oil. If the cooking oil seems fine, pour off all but 3 TBSP of it.
- Heat the skillet over low heat, add the 10 sliced garlic cloves, and cook until very fragrant and just beginning to color, about 2 minutes.
- Add the chile and stir for a few seconds.
- Add the 1 tsp flour and stir for about 20 seconds.
- Add the wine and chicken stock and bring to a boil., stirring.
- Season the sauce with salt to taste and pour it over the chicken.
- Bake the chicken until its cooked through, about 15 minutes.
- Stir in the vinegar and parsley, coating the chicken evenly with the sauce, and serve.
The Cookjencathen TX
The Rating5 people
Sounds wonderful - thanks again!lunasea in Orlando loved it
Nice recipe, I suggest to don't use the last vinegar step as it will overlay the chicken flavour.
The potatoes for this disch are better fried as chips than frenchie style.
Have a nice timepenmig in loved it