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Pollo Al Ajillo (Garlic Chicken)

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“This is the simplest dish - chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. You can also use wings and make tapas out of the recipe. Serve with short grain rice and a light red wine.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
  2. Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.

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