Chicken ajillo

4 servings

Ingredients

Quantity Ingredient
2.5 - 3 lb chicken *
12 xes Garlic cloves
¼ teaspoon Black pepper, ground
¼ teaspoon Cayenne pepper
⅛ teaspoon Sweet paprika
¼ cup Olive oil (pref. Spanish)
¼ cup White wine, dry

Directions

* cut into 10 pieces

In a large skillet, cookd the chicken, patted dry, with the garlic, black pepper, cayenne, and the paprika in the oil, covered, over moderate heat for about 15 minutes on each side. Drain off all but 2 tb of the fat from the skillet. Add the wine and cook the chicken, covered, for 1 minute. Transfer the chicken to a serving dish, nap it with the sauce (including the garlic cloves, and serve it with saffron rice.

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