Pollo al Ajillo
Pollo al Ajillo is a quintessential Spanish dish showcasing the rich and aromatic flavors of garlic chicken, simmered to perfection in a sauce of chicken stock and red wine vinegar. This dish embodies the simplicity yet depth of Spanish cooking, with its tender chicken pieces becoming the star of the meal, absorbing the vibrant blend of acidity from the vinegar and the warmth of the garlic. The venture into recreating Pollo al Ajillo began after an inspiring encounter with this delectable dish during travels in Spain, where it stood out for its bold yet harmonious flavors. Through experimentation and a dedication to capturing the essence of the original taste, the recipe was perfected at home. Sharing this successfully crafted recipe aims to bring a piece of Spanish culinary tradition into kitchens worldwide, inviting all to savor the distinct and comforting taste of Pollo al Ajillo.
Equipment
- 1 oven
Ingredients
- 2 teaspoons red wine vinegar
- 3 tablespoons parsley
- 2/3 cup dry white wine
- 1/3 cup chicken stock
- 10 peeled garlic cloves
- 1/2 dried small red chili
- 1 chicken cut into pieces
- 1 teaspoon all-purpose flour
- 12 unpeeled garlic cloves
- 4 tablespoons olive oil
- Sea salt
Instructions
- Salt the chicken breasts in a mixing dish. Allow for thirty minutes of resting time.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Using a little dusting of flour, lightly coat the chicken breasts and brush off the excess.
- Cook the 12 peeled and cut cloves of garlic in the pan for two minutes, turning to coat them in the canola oil.
- Garlic cloves should be discarded.
- Cook the sliced garlic cloves in the same pan over low heat for approximately two minutes. Stir in the chili powder.
- Stir in 1 teaspoon flour for 20 seconds. Heat the wine and poultry stock to a simmer.
- Season with salt and pepper to taste, then pour boiling water over the chicken.
- Bake for 15 minutes or until the poultry is well done.
- Combine the vinegar and herbs in a mixing bowl.
- With a few spoonfuls of garlicky wine sauce, serve the chicken.