Pollo al ajillo: Difference between revisions
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|description=This dish could be eaten as a tapa, starter or even as a main course. There is plenty of garlic sauce that is wonderful for dipping bread | |description=This dish could be eaten as a tapa, starter or even as a main course. There is plenty of garlic sauce that is wonderful for dipping bread | ||
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<!-- /seo --> | <!-- /seo -->This dish could be eaten as a [[Tapa|tapa]], [[Starter|starter]] or even as a [[Main course|main course]]. There is plenty of [[Garlic|garlic]] [[Sauce|sauce]] that is wonderful for dipping [[Bread|bread]]. | ||
Originally, the [[Garlic|garlic]] was the poor man's ingredient and the [[Chicken|chicken]] the rich man's. Nowadays, with intensive farming, the [[chicken]] is cheaper than the [[Garlic|garlic]]. | |||
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|TotalCalories = 736 | |TotalCalories = 736 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Pollo al ajillo recipe.jpg|alt=Electus]] | |Image = [[Image:Pollo al ajillo recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Great garlic chicken</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">Fresh and flavoursome. Lovely starter.</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry]]</span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| Season to taste with [[Salt|salt]] and [[Pepper|pepper]] | | Season to taste with [[Salt|salt]] and [[Pepper|pepper]] | ||
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<gallery widths=250px perrow=5> | <gallery widths=250px heights=250px perrow=5> | ||
Image:Pollo al ajillo simple.jpg|thumb|300px|right|Pollo al ajillo | Image:Pollo al ajillo simple.jpg|thumb|300px|right|Pollo al ajillo | ||
Image:Smash the garlic.jpg|thumb|300px|right|Smash the garlic | Image:Smash the garlic.jpg|thumb|300px|right|Smash the garlic | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/polloalajillo|#polloalajillo]] [[Special:Search/garlic|#garlic]] [[Special:Search/chicken|#chicken]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/thyme|#thyme]] [[Special:Search/browned|#browned]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/bread|#bread]] [[Special:Search/tapa|#tapa]] [[Special:Search/fat|#fat]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 10:15, 9 December 2022
This dish could be eaten as a tapa, starter or even as a main course. There is plenty of garlic sauce that is wonderful for dipping bread.
Originally, the garlic was the poor man's ingredient and the chicken the rich man's. Nowadays, with intensive farming, the chicken is cheaper than the garlic.
| Pollo al ajillo | |
|---|---|
 |
| Pollo al ajillo con maíz y tirabeques | |
| Servings: | Serves 4 |
| Calories per serving: | 184 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewGreat garlic chicken 4/5 Fresh and flavoursome. Lovely starter. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 10 fat garlic cloves (unpeeled)
- ¼ cup Spanish extra virgin olive oil
- 12 chicken wings, halved at the joint
- 3 springs of freshly picked thyme
- 1 bay leaf
- ¼ cup Spanish Manzanilla sherry
- ¼ cup chicken stock
- sea salt and freshly ground black pepper to taste
Method
- Using a cleaver, a small frying pan or even your bare hands, smash the garlic cloves and split them open. Leave them unpeeled
- Heat the oil in a large pan or even a wok and sauté the garlic over a medium-high heat until it's lightly browned. This should take about 3 minutes
- Add the chicken wings, turn the heat up a little and sauté until brown all over and properly cooked, another 5 to 10 minutes
- Add the thyme, bay leaf and the sherry and chicken stock and bring back to the boil and immediately reduce the heat and simmer for a minute or so
- Season to taste with salt and pepper
-
Pollo al ajillo
-
Smash the garlic
Serving suggestions
We had this as a main course with added mange tout, split baby sweetcorn, Onion and garlic loaf and a Sour cream and spring onion dip
Variations
Sauté a selection of vegetables or wild mushrooms with the chicken. See also Pollo en salsa de ajo.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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