Chicken With Garlic (Polio Al Ajillo)
Huge quantities of garlic are essential for this recipe and should be eaten squashed onto the chicken.
- 1 tablespoon sweet paprika pimenton dulce 1 tablespoon plain flour
- 3 3/4 lb chicken pieces such as thighs and breasts, but no drumsticks
- 3 1/3 floz virgin olive oil
- 15 garlic cloves unpeeled but bruised slightly
- 1 fresh bay leaf
- 4 floz medium dry sherry
- 1 tablespoon coarsely chopped fresh flat leaf parsley
- sea salt and freshly ground black pepper
- a heat-diffusing mat
- Put the paprika, flour, salt and pepper in a plastic bag and shake to mix. Add the chicken pieces and toss again until the chicken is evenly coated. Leave in the bag for 30 minutes or longer.
- Heat the oil in a frying pan, add the garlic and fry for 2 minutes, then remove with a slotted spoon. Add the chicken pieces (if necessary do half at a time, but remember to remove half the garlic-infused oil) and fry for 5 minutes. Add the garlic and continue frying for 5 minutes until the chicken is golden on all sides.
- Add the bay leaf and sherry and bring to the boil. Lower the heat and simmer gently on a heat-diffusing mat for about 30 minutes until tender. (Breast pieces will cook faster, so remove them about 10 minutes before the end of cooking.) Pile onto a serving platter and sprinkle with parsley.
Although Polio al Ajillo is traditionally cooked on top of the stove, it could be baked in a preheated oven at 190°C (375°F) Gas 5 for 35 minutes or until cooked through.
Calories: 886 kcal
Carbohydrates: 6 g
Protein: 55 g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 217 mg
Sodium: 208 mg
Potassium: 658 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1354 IU
Vitamin C: 9 mg
Calcium: 61 mg
Iron: 3 mg