Pollo Al Ajillo
Garlic Chicken
serves 6, 3 Protein boxes per serving
Ingredients
| 15 | Garlic Cloves, peeled and slivered |
| ¼ cup | Spanish Olive Oil |
| 3 | Chicken Breasts, boned, skinned and cubed |
| Coarse or Sea Salt | |
| 3 Tbsp | Finely, chopped Parsley |
| ¼ cup | Spanish Brandy |
| ¼ cup | Chicken Stock |
| 2 tsp. | Coarsely ground Black Pepper |
Instructions
The secret to this dish is to cook the garlic properly; that is, to a golden color and over medium heat. Do not hurry this part of the recipe!
Heat olive oil over medium heat until you see a wave effect in the oil. Cook the garlic, tossing or stirring until it is evenly golden.
Lightly salt the chicken and add to the pan. Turn the heat to medium-high and move the chicken around the pan to brown all sides. Add parsley. Add brandy (Careful! It may flame.) Add chicken stock. Cook on high heat until the sauce is reduced to a glaze (3 – 5 minutes). Sprinkle with fresh pepper and serve with crusty bread.
