Pollo Al Ajillo
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photo by PanNan
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![photo by daisygrl64](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/13/69/57/picvkjXcf.jpg)
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![photo by TasteTester](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/13/69/57/picHciAUx.jpg)
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown.
- Place chicken pieces in large, shallow casserole. Season with salt. Pour off all but 4 tablespoons of oil in skillet.
- Saute garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron.
- Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken.
Questions & Replies
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Reviews
-
This was very tasty and easy to make, I used chicken breasts and thighs on the bone, cutting the breasts in half. I made this for a tapas dinner and the group as a whole enjoyed it but no one cared for the saffron, so I would leave it out the next time. Thanks Elmo for sharing. Made for ZWT 8 by one of The Wild Bunch.
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Tweaks
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This is our newest favorite chicken recipe. I was wondering if the garlic would be overpowering in this dish, but it was not. I was also pleasantly suprised to find that browning the chicken first and then braising it with a little liquid (I substituted broth for the water) cooked the chicken all the way through without losing its crunchy coating. I'd give this a 10-star if I could. It's that good!!
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York