Garlic Chicken ( Pollo Al Ajillo)

Name: Garlic Chicken ( Pollo Al Ajillo)
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 8 tapas
Ingredients: 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; lemon pepper (see note); cayenne pepper (see note); dry mustard (see note); paprika (see note); cumin (see note) or ginger (see note); 4 chicken breasts; 8 garlic cloves, minced; 6 tablespoons olive oil; 3 tablespoons butter; 6 tablespoons white wine; 5 tablespoons chicken stock; 1 tablespoon parsley, chopped; 2 tablespoons sherry wine; 2 tablespoons brandy; salt & freshly ground black pepper, to taste; parsley (to garnish)

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Recipe by An American in Spain

This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish. It has been adapted for North American/Northern European taste from "The Tapas Cookbook". I often serve it at gatherings where I invite my European and Spanish friends for "Wine and Tapas". Nobody ever leaves hungry with the assortment of tapas provided. Keep checking back to my recipes as I will continually add tapa recipes in the future. A "Wine and Tapa" party is an excellent idea for the holiday season. The recipe can be made in advance and reheated in the microwave.

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READY IN: 27mins

YIELD: 8 tapas

UNITS: US

INGREDIENTS

Nutrition

Seasoned Flour
¹⁄₂

cup all-purpose flour
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon ground black pepper
lemon pepper (see note)
cayenne pepper (see note)
dry mustard (see note)
paprika (see note)
cumin (see note) or ginger (see note)
4

chicken breasts
8

garlic cloves, minced
6

tablespoons olive oil
3

tablespoons butter
6

tablespoons white wine
5

tablespoons chicken stock
1

tablespoon parsley, chopped
2

tablespoons sherry wine
2

tablespoons brandy
salt & freshly ground black pepper, to taste
parsley (to garnish)

DIRECTIONS

Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons.
Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat.
Heat the oil and butter over medium high heat and then add the chicken.
Cook the chicken until golden brown turning often to seal all sides.
Lower the heat and add the wine chicken stock, garlic and parsley.
Simmer until the liquid is reduced in half.
Add the sherry and brandy and cook for 1 minute more.
Season to taste with the salt and pepper.
Garnish with parsley and serve.

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