Monday, 9 August 2010

Pollo en Salsa de Ajo (Chicken in Garlic Sauce)

OK, it has been ages since I blogged, far too long indeed. I hope to now bombard you with loads of new recipes. I hit a little cooking rut and lost my foody mojo, but a holiday to Menorca and a new Spanish cookbook and I am all fired up. This recipe is taken from the World Kitchen - Spain cook book.

Pollo en Salsa de Ajo
Chicken in Garlic Sauce

Serves 4

1kg boneless, skinned chicken thighs
1 tblsp sweet paprika - pimenton
2 tblsp olive oil
8 cloves of garlic, unpeeled
60ml Fino sherry
125ml chicken stock
1 bay leaf
2 tblsp chopped flat leaf parsley

Trim fat from chicken and cut each thigh into thirds. Combine in a bowl with the paprika, S&P to fully coat.

Heat half the oil in a frying pan and over high heat fry the garlic for 1-2 minutes. Remove from pan.

Now add the rest of the oil and fry the chicken in batches for 5 mins or until brown.

Return all the chicken to the pan and add the sherry, boil for 30 seconds, then add the stock and bay leaf. Cover and simmer from 10 mins.

Make a picada, by squeezing the garlic from it's skin and pound in a pestle and morter with the parsley.

Stir the paste into the pan and cook covered for a further 10 mins.

I served this with oven roasted peppers and potato chunks.

A very delicious dish, the picada really helps to thicken and freshen the dish. It is not overpowered with sherry or garlic.

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