Yet another iconic Spanish dish that I have been meaning to perfect for quite a while but could never find the right recipe. I was thinking about making my own video for this dish but the one above nails it. I made one slight variation in that I drained almost all of the oil before I added the spices and garlic. Most of the people I know—and they are almost all Valencianos—complain that this dish is too oily—and that’s saying a lot for Spanish folk. I have made this two times before and I had the same complaint, thus I learning my lesson. It’s not like my version is going to make it into the Weight Watchers cook book but it’s a hell of a lot lighter than most recipes I have studied. Besides, in Andalucía pollo al ajillo is almost always served with fried potatoes so who are we kidding?
OK, this isn’t just the fried potatoes talking here, this is one of the best chicken dishes I’ve ever made. The white wine I am drinking with it isn’t exactly dissuading me either (just by accident it is from Cadiz—pretty much ground zero of Andalucía). One thing I really notice in the finished product is the great rosemary I picked just this afternoon.
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