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Meat: Spanish Garlic Chicken; Pollo Al Ajillo

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Meat: Spanish Garlic Chicken; Pollo Al Ajillo

The perfect meat: spanish garlic chicken; pollo al ajillo recipe with a picture and simple step-by-step instructions.

  • 2 Chicken thighs
  • Salt
  • Black pepper from the mill
  • Olive oil
  • 3 Garlic cloves
  • 1 Bay leaf
  • Rosemary needles
  • 50 ml Sherry dry or medium
  1. Season the chicken thighs with plenty of salt and pepper.
  2. Heat the oil in a heavy saucepan over medium heat and add the chicken parts. Fry for about 15 minutes until golden brown.
  3. Crush the garlic cloves in the bowl and add them to the saucepan with the herbs. Fry another 10 minutes until the chicken pieces are deep brown.
  4. Pour in the sherry and loosen the gravy from the bottom of the pan. Simmer for 5 minutes until the liquid is almost completely reduced.
  5. Serve with fresh baguette or tagliatelle.
Dinner
European
meat: spanish garlic chicken; pollo al ajillo

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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