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 (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
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
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
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- 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!
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