Rinse the inside cavity of the chicken as well as the outside. 2: Marinamos el pollo Separamos la mezcla de especias en dos cantidades iguales. Using a sharp knife, cut straight down through the breast bone and spread chicken open. En un tupper o algo que podamos cerrar bien ponemos el yogur natural no azucarado, 2 dientes de ajo (yo los pongo. The original pica pollo goes to go back to restaurants started by Chinese immigrants who settled in the country in the previous century. Nowadays it has been " aplatanado" (Dominicanized), and it is considered almost as " criollo" as mangú. Since it is not normally made at home, there is no single recipe for this, and the businesses that sell it do guard their own recipes with zeal. Aunt Clara has found that this is the recipe that she likes the most, and it has always been popular in our blog.
You'll notice that we pre-cook the chicken prior to frying, the reason is two-fold: Few people have vats of frying oil and deep fryers at home, boiling it beforehand helps us make sure that the chicken is properly and safely cooked. The second advantage, and perhaps our favorite: the chicken gains extra flavor and juiciness. This is not something that Aunt Clara invented, it's a well-known method amongst local home cooks, and they got it right. If you have another way of making it, tell us in the comments, we would love to hear your version.Pollo al Ajillo is a Spanish version of garlic chicken. The whole chicken is cut into parts and cooked with a generous amount of garlic and white wine. Served with a garlic sauce and parsley on top, it makes a finger-licking good dinner!įew days ago I made these super tasty sweet Spanish toasts called Torijas and I loved them so much that I decided to stay in Spain for a while.
This time I wanted something more filling, as my stomach was growling in hunger really bad. I am always looking for new ways to cook chicken, so it was a pleasant find! I flipped through my recipe books and the recipe for Spanish garlic chicken (Pollo al Ajillo) was the one that caught my attention. Cortamos la piña (bien escurrida y seca) en trocitos pequeños y regulares. Pollo al Ajillo comes from the Andalusian region of Spain. Cortamos también en daditos el queso fresco.
Lo cortamos en tiritas finas y dejamos la piel si es lisa y firme. Este es el mejor corte del calabacín para esta ensaladilla. Con este corte toma mejor el aliño y en dados más grandes puede. It is a classic dish every Andalusian family is cooking for decades. De hecho, existen teorías que sostienen que el pollo tikka masala nació en Glasgow, Reino Unido, gracias a la gran comunidad india que vive en las islas. Puedes cambiar la pechuga de pollo si te resulta más seca, por unos muslitos o contramuslos de pollo, le das unos minutos más de cocción y listo. The chicken is cut into parts, cooked with plenty of garlic and white wine and served garnished with parsley and drizzled with impeccable garlic sauce. Tal es así, que en el año 2001 fue declarado como plato nacional británico, lo que explica la importante presencia que el pollo tikka masala tiene en la comida inglesa. Seriously, this garlic sauce is out of this world. It is amazing how simple things made from few ingredients can taste so good. Sometimes you combine dozens of ingredients and the end result is "meh". The combination of chicken and garlic is meant to be together. Boiling: Combine onion, lime juice, parsley, half the salt, half the oregano, crushed garlic, and chicken in a pot. There are hundreds of dishes in various cuisines of the world featuring this combo. When the chicken is cooked through but firm (about 15 mins after it breaks the boil) remove from the heat. I enjoyed the hell out of the Spanish version so maybe I will try other ones someday! France has its famous Poulet al 'ail, where chicken is roasted with 40(!) cloves of garlic, Mexicans love their garlic chicken with chile peppers and so on. Guys, if you are looking for a new way to cook your chicken, look no more. Pollo al Ajillo is exactly what you need. This Spanish garlic chicken requires only a few ingredients, it is easy and quick to make, and it is absolutely scrumptious. What else do you need? My wife told me right after the first bite that we are definitely repeating this recipe again. It can be served with potatoes, rice, or even bread to mop up the sauce.
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