[CH] Tonight's Dinner - Chicken Ajillo - x/p DePepperMan
RisaG (radiorlg@home.com)
Mon, 18 Dec 2000 21:15:49 -0500
This recipe was originally from Gourmet Magazine, July 1990. I adapted it a
bit, mainly using other ingredients because I didn't have what they were
asking for. I used a bit more cayenne than asked for. Of course, you can
substitute a different chile if you wish. This came out terrific and it was
very easy to make.
* Exported from MasterCook *
Chicken Ajjillo Iberian (Risa's Version)
Recipe By : The Iberian, Huntington, NY
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken -- cut-up
12 cloves garlic -- peeled
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/8 tsp sweet paprika
1/4 cup olive oil -- * see note
1/4 cup dry white wine -- ** see note
saffron rice -- as accompaniment
SAFFRON RICE:
1 tbsp olive oil
1/2 onion -- diced
1 cup basmati rice or other long grain rice
1 tsp salt
2 cups chicken broth or stock
pinch saffron threads
In a large skillet, cook the chicken, patted dry, with the garlic, the black
pepper, the cayenne, and the paprika in the oil, covered, over moderate heat
for 15 minutes on each side. Drain off all but 2 tbsp of 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 the saffron rice. Serves 4.
For rice:
Saute the onion in a 2 qt saucepan.
Heat up the broth in microwave (45 seconds on HIGH). When warm, add saffron
and stir. Let sit for a moment.
Add rice and saute for 1 minute, making sure to coat each grain of rice. Add
broth and bring to a boil. Lower and simmer, for 20 minutes. When fully
cooked, remove from heat and let sit, covered, for 5 minutes. Fluff rice
with a fork.
To serve: Place 1/2 cup of rice on plate. Place 2 pieces of chicken on
plate, next to rice. Drizzle sauce and garlic cloves over chicken.
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NOTES : Gourmet, July 1990 issue, p. 113
Risa's notes:
* I cut the fat considerably. I used 2 tbsp oil to saute and then I took the
chicken out, drained it on paper towels, removed most of the fat and then
replaced the chicken in the pan and continued the recipe.
** I used chicken broth instead of wine.
RisaG