POLLO AL AJILLO (GARLIC CHICKEN)
This is the simplest dish - chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. You can also use wings and make tapas out of the recipe. Serve with short grain rice and a light red wine.
Provided by lazy gourmet
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
- Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.
Nutrition Facts : Calories 319.1, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 99.2, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 26.6
POLLO AL AJILLO - GARLIC CHICKEN. YUMMY
This is so goood. golden brown crispy pieces of chicken with loads of garlic flavor. The only real work with this recipe is to either cut the chicken yourself into 2 inch pieces or have your butcher do it (my way :)). For this recipie you need to use the biggest frying pan you have, so all the chicken pieces fit in one layer. If you don't have a big enough frying pan you will need to use two simultaneusly. Serve with fries for a great meal. I found this in Notes from Spain: www.notesfromspain.com
Provided by MarraMamba
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Start by peeling the garlic cloves and slicing them roughly.
- Ppour olive oil until the bottom of the frying pan is covered and wait until it just starts to smoke. While you wait you can add salt to all the chicken bits.
- Then add all the garlic pieces and just when they start to brown add the chicken, inserting the bay leaves in between.
- You will need to cook it for aproximately 30 minutes or until all the pieces are crispy and brown, taking care to turn the pieces over so they get equally brown all over.
- If you want to have a bit of sauce, towards the end of the cooking lower the heat to minimum, remove the excess oil from the frying pan and add a glass of white wine. Cook for another 5 minutes and serve.
Nutrition Facts : Calories 823.5, Fat 59.5, SaturatedFat 17, Cholesterol 273.8, Sodium 837.9, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 64.8
POLLO AL AJILLO (CHICKEN AND GARLIC)
Make and share this Pollo Al Ajillo (Chicken and Garlic) recipe from Food.com.
Provided by Lavender Lynn
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
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 824.3, Fat 48.5, SaturatedFat 11.9, Cholesterol 160.4, Sodium 603.1, Carbohydrate 31.2, Fiber 3, Sugar 4, Protein 41
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 ASADA AL AJILLO: GARLIC ROASTED CHICKEN
Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
- Preheat oven to 375 degrees F.
- Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
- Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.
POLLO AL AJILLO
Make and share this Pollo Al Ajillo recipe from Food.com.
Provided by Elmotoo
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown.
- Place chicken pieces in large, shallow casserole. Season with salt. Pour off all but 4 tablespoons of oil in skillet.
- Saute garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron.
- Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken.
Nutrition Facts : Calories 873.3, Fat 69.8, SaturatedFat 16, Cholesterol 212.6, Sodium 202.6, Carbohydrate 5.8, Fiber 0.3, Sugar 0.5, Protein 53.7
GARLIC CHICKEN ( POLLO AL AJILLO)
This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish. It has been adapted for North American/Northern European taste from "The Tapas Cookbook". I often serve it at gatherings where I invite my European and Spanish friends for "Wine and Tapas". Nobody ever leaves hungry with the assortment of tapas provided. Keep checking back to my recipes as I will continually add tapa recipes in the future. A "Wine and Tapa" party is an excellent idea for the holiday season. The recipe can be made in advance and reheated in the microwave.
Provided by An American in Spain
Categories Chicken Breast
Time 27m
Yield 8 tapas
Number Of Ingredients 19
Steps:
- Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons.
- Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat.
- Heat the oil and butter over medium high heat and then add the chicken.
- Cook the chicken until golden brown turning often to seal all sides.
- Lower the heat and add the wine chicken stock, garlic and parsley.
- Simmer until the liquid is reduced in half.
- Add the sherry and brandy and cook for 1 minute more.
- Season to taste with the salt and pepper.
- Garnish with parsley and serve.
Nutrition Facts : Calories 323.9, Fat 21.4, SaturatedFat 6.1, Cholesterol 58.1, Sodium 237.8, Carbohydrate 8.2, Fiber 0.3, Sugar 0.5, Protein 16.4
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
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