Called “pollo al ajillo” in Spanish, is a dish for garlic lovers who will nibble on the golden bits of garlic with pleasure. Add a green salad on the side and a slice of good bread.
It’s important to use thighs because chicken breast is too dry. Don’t be put off by the amount of garlic because a long sautéing mellows its pungency.
- 3 chicken thighs cut in 6 pieces each
- 9 cloves of garlic
- Bay leaf and clove (optional)
- Olive oil, salt and pepper
- Brown the chicken over medium-low heat. Stir often for at least 20 minutes.
- Meanwhile, slice the garlic cloves.
- Add to pot once and stir until the garlic browns too. Scrape the bottom of the pot with a wooden spoon once in a while.
- Add a generous splash of dry white wine or water. If you want to add bay leave, do it know. Scrape. Reduce. Serve.
Cook’s reward: once the dish is done, the spoon used for scraping will have a mixture of garlic and crispy chicken bits of flesh and skin. Use a small piece of bread to grab as much as you can and enjoy.
- In step 1, if you sauté for just 20 minutes, chicken will be very tender and juicy but the skin will be kind of gross. If you keep cooking for another 20-30 minutes, the skin will fall off, crisp up and be a thing to die for.
- Use a free range animal.
If we judged a region’s cuisine by what we see on restaurant menus, people meals would be horrible monotonous. There is always a family cooking style rarely by the ocasional visitor. This recipe belongs to this type of cooking.
It comes from Spain, in case you were wondering.
- 0.250-0.500 kg of pork ribs cut in pieces
- 0.250-0.500 kg pork sausages (chipolata or a similar type), cut in pieces
- 1 small chopped onion
- 2 chopped cloves of garlic
- A generous splash of white wine
- 1 chopped tomato (use the canned ones when out of season)
- 3/4 cup of fideos (or broken thin spaghetti) or short-grain rice.
- 1 1/2 cups chicken broth (or water)
- Chopped parsely (optional)
- Olive oil
- Brown ribs and sausages.
- Add onions and garlic and stir for 5 minutes scrapping the bottom of the pot.
- Add tomate and cook for a couple of minutes.
- Add wine and reduce it.
- Add pasta (or rice) and stir until it is shiny and well covered with the juices from the pan.
- Add parsley and broth (or water) and let it cook uncovered for 10 minutes over medium heat. Cover, let it rest for another 5-10 minutes and serve.
Try varying the amount of broth until you achieve the consistency you like. I enjoy it on the saucy side so I tend to add more broth, but be careful as it’ll be easier to overcook pasta or rice.
You can freeze the base for this dish (up to step 4) to have a quick meal in minutes just adding the frozen block to the pot, heating it up and then following steps 5 and 6.