Ingredients
-
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
4
-
8
-
6
-
3
-
6
-
5
Directions
Garlic Chicken ( Pollo Al Ajillo), This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish It has been adapted for North American/Northern European taste from The Tapas Cookbook I often serve it at gatherings where I invite my European and Spanish friends for Wine and Tapas Nobody ever leaves hungry with the assortment of tapas provided Keep checking back to my recipes as I will continually add tapa recipes in the future A Wine and Tapa party is an excellent idea for the holiday season The recipe can be made in advance and reheated in the microwave , DH and I made this tonight as a main dish It was easy to prepare and smelled wonderful We found the alcohol taste in the end product, however, a little too overpowering DH, who did most of the prep, said he was really enjoying the taste of the sauce before he added the brandy at the end He said the garlic, at that time, really came through; however it was masked by the brandy in the end product If we make this again, we might omit the brandy or add it earlier in the cooking so the taste is not so strong , This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish It has been adapted for North American/Northern European taste from The Tapas Cookbook I often serve it at gatherings where I invite my European and Spanish friends for Wine and Tapas Nobody ever leaves hungry with the assortment of tapas provided Keep checking back to my recipes as I will continually add tapa recipes in the future A Wine and Tapa party is an excellent idea for the holiday season The recipe can be made in advance and reheated in the microwave
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Note: Use Any or All of These Seasonings; Depending on the Seasonings Selected, Do not Use More Than 1/2 Tsp Except For the Cayenne Pepper- No More Than 1/4 Teaspoons. |
|
2
Done
|
Cut the Chicken Breasts Into Small Chuncks and Toss in the Seasoned Flour to Coat. |
|
3
Done
|
Heat the Oil and Butter Over Medium High Heat and Then Add the Chicken. |
|
4
Done
|
Cook the Chicken Until Golden Brown Turning Often to Seal All Sides. |
|
5
Done
|
Lower the Heat and Add the Wine Chicken Stock, Garlic and Parsley. |
|
6
Done
|
Simmer Until the Liquid Is Reduced in Half. |
|
7
Done
|
Add the Sherry and Brandy and Cook For 1 Minute More. |
|
8
Done
|
Season to Taste With the Salt and Pepper. |
|
9
Done
|
Garnish With Parsley and Serve. |
