pollo al ajillo = chicken with garlic

This is a very typical Spanish dish that you can find in many tapas bars, traditionally made with stewing chicken pieces, garlic, olive oil and dry fino sherry. My version is a bit spicier and uses boneless chicken breasts.  I’ve also added some portobello mushrooms & baby setas.

Recipe and instructions below…

• 2 boneless organic chicken breasts
• 1 head of garlic, peeled
• 3-6 guindillas (small hot chilis) – optional
• 3 tbsp olive oil, separated
• 200 grams portobello mushrooms
• 200 grams baby setas (similar to wild chanterelles)
• sea salt & freshly ground black pepper
• 1 cup dry fino sherry

In a large skillet, sauté mushrooms & setas in 1 tbsp olive oil until cooked, then set aside. In the same skillet, add another 2 tbsp olive oil and then add the garlic cloves, guindillas and chicken breasts (previously salted & peppered to taste). Brown the chicken on both sides at a medium high heat, then add 1/2 cup sherry, turn heat down to medium, lightly cover* and simmer for ten minutes.  Add cooked mushrooms & setas, add another 1/4 cup of sherry, cover and simmer for another ten minutes. Spoon the chicken and mushrooms over rice, then deglaze the pan using another 1/4 cup of sherry, and spoon over chicken mixture.

* I use vented frying pan covers so that some steam can escape