Chicken ajillo

Yield: 4 servings

Measure 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

* 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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