Huge quantities of garlic are essential for this recipe and should be eaten squashed onto the chicken.
ingredients
serves 4
1 tablespoon sweet paprika (pimenton dulce) 1 tablespoon plain flour
1.75 kg chicken pieces,
such as thighs and breasts
(but no drumsticks)
100 ml virgin olive oil
15 garlic cloves, unpeeled but bruised slightly
1 fresh bay leaf
125 ml medium dry sherry
1 tablespoon coarsely chopped fresh flat leaf parsley
sea salt and freshly ground black pepper
a heat-diffusing mat
method
1. 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.
2. 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.
3. 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.
Note 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.
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