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Garlic Chicken

From Penelope Casas, Delicioso

Serves: 4


  • 3 lb. chicken
  • kosher or sea salt
  • olive oil for frying
  • 1 head garlic, divided into cloves, unpeeled, lightly crushed
  • 2 cloves garlic, minced
  • 1 tsp. wine vinegar
  • 1 tbsp. dry white wine
  • 1 tbsp. chicken broth
  • several strands of saffron, crumbled


  1. Cut chicken into 2-inch frying pieces. Sprinkle with salt and let sit 10 minutes.
  2. Heat olive oil (it should be 1/4 to 1/2 inch deep) in large skillet until very hot. Add the chicken and unpeeled garlic cloves, and cook over high flame, shaking and turning pieces frequently for about 12-13 minutes, until chicken is well browned and cooked through. Drain chicken in mesh strainer, discarding oil.
  3. Return skillet to flame, add minced garlic, vinegar, wine, chicken broth, saffron, and pinch of salt. Bring to a boil. Add chicken pieces, and toss until liquid is absorbed.


Keywords: Spanish, Chicken, Chicken.