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Chicken in Garlic Sauce – Pollo al Ajillo
Posted by nicki on Jan 15, 2010 in Chicken Recipes, Latin
Recipe courtesy Daisy Martinez
Prep Time: 15 min — Cook Time: 1 hr — 4 servings
I like to use chicken thighs here-they won’t dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly. Read more…