Garlic Chicken, or "Pollo al Ajillo" is a classic Spanish recipe, enjoyed all over Spain. This version is cooked on the stove, rather than roasted. Marinate the chicken for an hour or two, then brown it. Garlic and wine/brandy make the base for the sauce, but like all popular classics, every family has their own version - like this one, some include a hot pepper, paprika and vinegar to add a bite.
12 pieces -I prefer chicken thighs and drumsticks
1 tsp kosher salt
1tsp smoke paprika
1 tsp pepper
1/4 cup Garlic olive Oil ( see directions below)
10 garlic clove halves
2 tsp fresh thyme
2 tsp parsley
2 tsp cilantro
3 tablespoon Peach Flavored Brandy - or regular Brandy
1/4 cup Of Sherry
1/2 cup Chicken Broth
1/2 slice lime juice
Garlic Oil -
cut 10 garlic in halves place garlic in bowl immerse garlic in olive oil until, ready to use.
I like to use chicken thighs and drumsticks they won't dry during cooking.
If you like white meat, go ahead and use it, just cook it a little less. Rinse and pat dry.
Place chicken in a large glass or stainless dish season chicken with 1 tsp salt and 1 tsp pepper and rub,1 tsp smoke paprika into chicken. Allow to marinate for 1-2 hours or at least 30 minutes.
Pour the olive oil into a large heavy bottom frying pan and heat on medium- high heat. Place chicken in the frying pan. Brown the chicken in the oil on both sides.
Then, remove chicken from frying pan and place in a large casserole dish , turn the heat down to low heat. Pour all the oil out except for two tablespoons. Stir in garlic halves until the garlic starts to turn golden about 1 minute, remove garlic from the pan.
Pour in the sherry and brandy, increase the heat to medium and simmer the alcohol for
about 2 minutes.
Return the chicken to the pan add Chicken stock, thyme and lime juice. Cover and simmer for about 15 minutes, add parsley, garlic halves and cilantro rotate chicken a few times, and cook until chicken is tender about 20 minutes.