Recipe of the Week! #7

When I was making this post, I was thinking 'Chicken nanaman?!' I blame my mom, because she makes me cook chicken every Sunday. The thing is, I am just sick of looking for new recipes for chicken so I usually use my old recipes and find things to make them different or even better.

Then recently had this chicken with garlic (the ones you usually find in buffets) and I loved it! I was trying to figure out what you call it, but I knew I had it before and it's a Spanish cuisine. But finally, I have found it! This turned out really good and I don't think I'll ever get sick of cooking this, especially because I love the combination of chicken, garlic and potatoes!

 

Pollo al Ajillo - Spanish Garlic Chicken
Ingredients

Marinade: 
10-12 Chicken Thighs (Skin on)
2 lemons
1 garlic head - the cloves must be finely chopped
Salt
Pepper

White Garlic Sauce:
1 cup White Wine
1/4 cup Red Wine Vinegar
1 can of Evaporated Milk
Garlic cloves - skin off (I used a head)
5 dried bay leaves
Flat Parsley
Cayenne pepper
Salt and Pepper.

Additional Ingredients:
Oil
Potatoes (Sliced or baby)

Procedure:

1. Clean your Chicken thighs and put together the juice of 2 lemons (don't add the seeds since it will make it bitter,) garlic, salt and pepper. Allow the thighs to marinate for 2-4 hours.

2. Add oil to your pan. Remove the Chicken thighs from the marinade and drain well. Brown the chicken in the oil on both sides. (MAKE SURE YOUR PAN IS HOT.)

3. When you see the skin is already browned and it's half-cooked then you can already remove it from frying pan and place in a plate. Let it rest.

TIP: Don't get rid of the pan used to cook the chicken, since you can still use that to cook your sliced or baby potatoes.

4. In big pot (something that can fit your Chicken thighs) Add the White wine and the Red Wine Vinegar and let the liquid reduce. When it starts to bubble, you can add your garlic cloves.

5. After 3 minutes, you can now add your Evaporated milk and Cayenne pepper. Let it boil.

6. After you let it boil, you now add your Chicken thighs and the juices on the plate. (YUMMY!)

7. Add your bay leaves, and put it on low heat for 15-20 minutes. You can now add the salt and pepper according to your taste.

8. When it's almost done, you can add your flat parsley (stems off)

9. And you are done! You can now plate your Chicken thighs and top it with the potatoes and the sauce. So good!