Pollo Al Ajillo Garlic Chicken Food

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.

POLLO AL AJILLO - GARLIC CHICKEN. YUMMY

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.

POLLO AL AJILLO (GARLIC CHICKEN)

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.

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

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.

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.

RUSTIC GARLIC CHICKEN WITH SHERRY & BRANDY

Steps:

• Rub the chicken pieces in a mixture of the paprika, salt and pepper.
• (I put plastic bags on my hands to stop the bits getting under my nails!) Gently heat the Olive Oil in a large flame-proof casserole dish and fry the garlic until it is lightly browned.
• Remove the garlic with a slotted spoon.
• Add the chicken pieces and gently fry until light brown on all sides.
• Return garlic to the dish, add the sherry, brandy and bay leaves.
• Bring to the boil and then cover and simmer for approx 45 mins until the chicken is tender.

POLLO AL AJILLO

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.

GARLIC CHICKEN ( POLLO AL AJILLO)

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.

GARLIC CHICKEN

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