Pollo
al Ajillo
1 dl (1/2 cup, 4 ounces) olive oil Approx. 1 1/2 kg (2 1/2-3 pound) chicken, cut in small serving pieces Salt 1, head garlic, minus 2 cloves, minced 1 dl (1/2 cup, 4 ounces) water Juice of 1 lemon Few strands saffron or pinch powdered saffron, diluted and crushed in very small amount of water
Heat
oil in large skillet. Add chicken pieces and cook over moderate heat until
golden brown. Place chicken pieces in large, shallow casserole. Salt. Pour
off all but 4 tablespoons of oil in skillet. Sauté 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.
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