{"id":1247,"date":"2010-01-23T19:25:53","date_gmt":"2010-01-23T17:25:53","guid":{"rendered":"http:\/\/azaharskitchen.wordpress.com\/?p=1247"},"modified":"2017-08-21T19:18:04","modified_gmt":"2017-08-21T18:18:04","slug":"pollo-al-ajillo","status":"publish","type":"post","link":"https:\/\/azahar-spain.com\/kitchen\/pollo-al-ajillo\/","title":{"rendered":"pollo al ajillo"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1249\" title=\"pollo al ajillo\" src=\"http:\/\/azaharskitchen.files.wordpress.com\/2010\/01\/pollo-al-ajillo.jpg\" alt=\"\" width=\"480\" height=\"360\" \/>pollo al ajillo = chicken with garlic<\/p>\n<p style=\"text-align: justify;\">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.\u00a0 I&#8217;ve also added some portobello mushrooms &amp; baby setas.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/azaharskitchen.files.wordpress.com\/2010\/01\/pollo-ajillo.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1251\" title=\"pollo ajillo\" src=\"http:\/\/azaharskitchen.files.wordpress.com\/2010\/01\/pollo-ajillo.jpg\" alt=\"\" width=\"481\" height=\"340\" \/><\/a><\/p>\n<div style=\"text-align: center;\">[click on collage to enlarge]<\/div>\n<p style=\"text-align: center;\">Recipe and instructions below&#8230;<\/p>\n<p><!--more--><\/p>\n<ul>\n<li>2 boneless organic chicken breasts<\/li>\n<li>1 head of garlic, peeled<\/li>\n<li>3-6 guindillas (small hot chilis) &#8211; optional<\/li>\n<li>3 tbsp olive oil, separated<\/li>\n<li>200 grams portobello mushrooms<\/li>\n<li>200 grams baby setas (similar to wild chanterelles)<\/li>\n<li>sea salt &amp; freshly ground black pepper<\/li>\n<li>1 cup dry fino sherry<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">In a large skillet, saut\u00e9 mushrooms &amp; 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 &amp; 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.\u00a0 Add cooked mushrooms &amp; 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.<\/p>\n<p style=\"text-align: justify;\">* I use vented frying pan covers so that some steam can escape<\/p>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 I&#8217;ve also added some portobello mushrooms &amp; baby setas. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,25],"tags":[162,171,139],"class_list":["post-1247","post","type-post","status-publish","format-standard","hentry","category-chicken","category-garlic","tag-chicken","tag-garlic","tag-sherry"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts\/1247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/comments?post=1247"}],"version-history":[{"count":2,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts\/1247\/revisions"}],"predecessor-version":[{"id":2566,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts\/1247\/revisions\/2566"}],"wp:attachment":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/media?parent=1247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/categories?post=1247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/tags?post=1247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}