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Garlic Chicken - Pollo al Ajillo
Healthy, Easy,
Juicy and Tender
You can relax and enjoy this
classic Spanish garlic chicken recipe,
it's easy to make, and using our method, healthy and quick too.
Pollo al Ajillo is only rivalled by Seafood
Paella in the claim to be
Spain's national dish, along with
Gambas
Pilpil.
We try to make these recipes as easy to follow as
possible but if you do have any problems, just ask Pam
any food related questions. Below you'll find Pam's choice of kitchen
basics - just click on the flag.
 
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Ingredients for Four People
- One whole chicken of 3lb. approx.
- Six plump cloves of garlic
- One bunch of fresh flat leaf parsley
- Two or three sprigs of fresh thyme
- (One teaspoon of dried will do)
- One large whole lemon
- One small glass of dry sherry
- (A good dry white wine will do)
- Extra virgin olive oil - EVOO.
- Salt and black pepper
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Garlic
Chicken Method
- Cut the
Chicken into ten even bone-in pieces.
- Season with
salt and freshly ground black pepper and leave for five minutes to rest.
 - Brown the
chicken in two tablespoons of the olive oil, in a large heavy skillet -
medium high heat.
- Turn
heat down
and cook covered for 15 minutes.
- Meanwhile -
skin and bash your garlic with the blade of a chopping knife, then chop
finely. Chop a good handfull of parsley and squeeze your lemon.
- Remove the
cooked chicken pieces to a serving dish and keep
warm, retaining the
juices.
- Add the garlic
to the pan juices and cook gently for about 10 minutes - being carefull
not to burn.
- Now add the
sherry and thyme - turn up the heat and let the sauce reduce to about
half while you stir.
- Pour off any
excess oil, add the lemon juice and about 3/4 of the chopped parsley
and reduce again.
- Take the
chicken from the oven - pour over the sauce - sprinkle the rest of the
chopped parsley over the top - and serve.
ĦQue
Aproveche!
All the recipes are easier if you have the right electrical appliances.
Here's a range of must-have gear that I've picked out for you. ... Pam
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