Garlic-Sizzled Chicken (Pollo Al Ajillo)

(from largomason’s recipe box)

Source: seasaltwithfood.com

Ingredients

  • 1 kg (2 lb 3oz) Chicken Wings
  • Sea Salt
  • Freshly Ground Black Pepper
  • Paprika-I used 1 1/2 tsp of Paprika & 1 tsp Smoked Paprika
  • 10 Cloves Garlic (2 whole & 8 chopped)
  • 5 Tbsp Olive Oil
  • 1 Bay Leaf
  • 150ml (1/4 pint) Sherry (amontillado or oloroso seco or dry Sherry plus a little Brandy de Jerez)-I used Brandy
  • Chopped Parsley

Directions

  1. Cut off the wing tips and discard (use them for stock). Divide each wing into two joints. Rub the chicken pieces of chicken pieces with, salt, pepper and paprika. Smash two garlic cloves without peeling.

  2. Heat the oil in frying pan or cazuela and add the pieces of the chicken and the 2 garlic cloves. Fry until the chicken is golden. Add the remaining chopped garlic and continue frying.

  3. Then add the Sherry and continue cooking until most of the liquid is absorbed and the chicken is tender, about 20 minutes. Sprinkle with chopped parsley to garnish.

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