Thursday, February 16, 2006

Chicken in Garlic and Wine Sauce
(Pollo al Ajillo)

This is a typical Cuban variation of cooking chicken. In this way, the chicken is fried and the garlic and ingredients are fused into the chicken, giving it a distinct and great flavor!
Serving Size: 4

4 pieces of boneless, skinless chicken breasts
3 tbsp olive oil
4 garlic gloves (minced)
1 cup large onion (quartered)
2 tbsp cilantro
1/4 cup white wine
1/4 cup lime juice
salt and black pepper

Prepare the chicken by sprinkling salt and pepper to both sides of each piece. In a large pan, heat the olive oil over medium-high heat and lightly brown the chicken breasts on both sides, cooking the chicken for at least a few minutes. Add the garlic and onion and saute for 3 minutes, mixing the chicken with the onion and garlic. Add the lime juice, cilantro, and white wine and reduce the heat to medium-low, allowing to simmer for an additional 5 minutes until the chicken is well cooked on both sides. Place chicken on large plate and garnish with parsley.

The chicken can also be roasted "pollo asado al ajillo". This dish is also exceptional, and gives the chicken a juicier and enticing taste for your buds. To prepare, you will need an entire 3 lb chicken, and marinade with the above ingredients in addition to 1 tspn cumin in the refrigerator for a couple of hours. The chicken is then lightly browned as above, then removed from the frying pan and roasted in the oven to 350 degrees.

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At 1:52 AM, Blogger Lembest Lechon said...

yummy recipe thank you for sharing :) you may also see my personal blog of lechon business - Paul


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