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By: Bernardo Lozano
El Tango Latin Mexican Grill, located on busy Madison Avenue in Lakewood will pleasantly surprise you.........Read me
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Senoritas Bonitas Restaurant
Beautifully decorated with pretty girls on the wall staying true to its name, Senorita Bonita's has been in the city of Solon at the Enterprise....Read More
Pollo Al Ajillo
We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!
I love garlic. It can be sort of embarrassing at times. More than once a waiter has guessed that I want the garlic chicken or something because he can smell the garlic seeping out of my pores. If a vampire ever bit me, his face would fall off.
Garlic is delicious and good for you too. This recipe is a personal favorite: pollo al ajillo. It’s a simple chicken in a garlic sauce, but oh so good. I usually cook chicken thighs because they don’t dry out as much. If you prefer white meat, that’s cool. Just remember when you are making it to cook it a little less.
Pollo al Ajillo
12 big ol’ chicken thighs. Substitute 12 chicken breasts if you are more of a chicken boob man
1/4 Cup of canola or vegetable oil
10 Cloves of garlic slice into thin slivers. You know, like in “Goodfellas”, sliced thin with a razor blade
Thyme. Parsley and sage are staying back at the commune
1/2 Cup of dry cooking sherry
1/2 Cup of chicken stock
Salt and Pepper
Dry the thighs with a paper towel, (you get a crispier skin that way). Sprinkle the salt and pepper on both sides. Heat the oil on medium-high heat until it is hot. You are going to pan fry the thighs, skin side down, until they are nice and brown. Then flip it over and cook the other side. Undercooked chicken will ruin your day. Once they are cooked, lower the heat to low and throw in the garlic and thyme. Cook the garlic and thyme with the chicken until the garlic starts to brown. This will smell awesome. Then, throw in the sherry. You can use a little white wine if you prefer. Turn up the heat and bring that puppy to a boil, (not an actual puppy. That’s cruel). Add the chicken stock and put it back on low. Cover the pan and let it simmer for 20-30 minutes. Go do something productive like return emails or read what’s happening on Tuvez.com. Once the chicken is done, serve it with a little of the garlic sauce on top. It goes great with a little rice, beans, and plantains.
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