Best Pollo Al Ajillo Garlic Chicken Yummy Recipes

POLLO AL AJILLO - SPANISH GARLIC CHICKEN

Steps:

• Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
• 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!

SPANISH GARLIC CHICKEN (POLLO AL AJILLO)

Steps:

• In a bowl, rub the chicken pieces with salt. Let stand for 30 minutes or so.
• Preheat the oven to 425 °F (220 °C).
• In a 12-inch skillet, heat the olive oil until hot. Lightly dust the chicken pieces with flour and shake off the excess. Add the 12 unpeeled garlic cloves to the skillet and cook for about 1 minute, stirring them to coat with the olive oil. Add the chicken pieces and cook for about 10 minutes, until browned. Transfer the cooked chicken pieces to a baking dish.
• Discard the garlic cloves. In the same skillet, over low heat, cook the peeled garlic cloves, for about 2 minutes. Add the chile and stir. Add 1 teaspoon flour and stir for 20 seconds. Add the wine, chicken stock, and bring to a boil. Season with salt to taste and pour the sauce over the chicken pieces.
• Bake for about 15 minutes, until the chicken is cooked through. Stir in the vinegar and parsley. Serve the chicken with a few spoonfuls of the garlic wine sauce. Enjoy!

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.

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.

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.

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.