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Thursday, January 9, 2014

A Weekend Dish - Pollo Al Ajillo

I am still feeling the after-holiday kinks. Thus, meal preparations are limited to dishes that require less ingredients, and cooking procedures that are even less complicated.  But to add a bit of warmth from these cool mountain breezes, a Spanish salute seems well in order.

Pollo Al Ajillo, or simply Chicken with Garlic, is an Andalucian dish.  Since garlic is the important feature here, it is most preferable that it should be plump and soft, not the ones that are beginning to sprout shoots.  The olive oil to be used should be golden in color, not the green of the extra-virgin variety since the high temperature from frying would lend it a bitter after-taste.  (Although sometimes, I use extra-virgin for quick sautes).

The Recipe

1 whole small chicken, cut into 6-8 pieces or 6-8 pieces of 
              your choice cuts
8 cloves garlic with only the last layer of peel on, & crushed
1 cup all-purpose flour seasoned with salt & pepper
1 cup olive oil

Coat chicken pieces in seasoned flour and set aside for a few minutes in the refrigerator.

Heat olive oil in a deep sauce pan until you hear a slight hissing sound, then fry garlic cloves until fragrant.  Don't wait for the garlic to brown.

Fry chicken pieces a few at a time.  Careful that you do not overcrowd them to distribute heat evenly and attain a crispy outer skin.  To check if chicken is done, pierce a part near the bone and see if juices run clear, not bloody.

Take chicken pieces out once cooked and set on a dish.  Pour the olive oil with garlic on top of the chicken and serve.

¡Vamos a comer!

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