Pollo Al Ajillo Daisy Recipes

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

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.

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.

POLLO AL AJILLO (CHICKEN AND GARLIC)

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.

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