Pollo Al Ajillo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, cut into small pieces
- 1 ½ bulb garlic
- 1 glass sherry, dry
- some white wine vinegar
- some stalks thyme
- rosemary
- 2 bay leaves
- 1 teaspoon paprika powder, mild, if available Pimentón de la Vera
- 100 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the chicken pieces. If you want, you can peel off the skin.
- Chop the garlic down to 3 cloves and place in a small bowl with a little olive oil and set aside.
- Put the rest of the oil in a pan and add the 3 whole, peeled garlic cloves and the bay leaves. When the garlic has turned color, add the meat and cook on a low heat for about 10 minutes. Now add the garlic-oil mixture and the herbs, paprika powder, wine and a small dash of vinegar. Let everything simmer on a low flame until the meat is cooked through. The times can be different, it depends on the quality of the meat and the size of the pieces. On average it takes about 30 minutes altogether.
- Rice, fried potatoes or baguette are enough as a side dish. In Spain this dish is also served as a tapa or starter.
- In Spain the chicken is cut into pieces with the bones, if you don`t like it, you can just use the meat. But I find that the taste is more intense through the bones.
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