Letitia's Weekly Recipe - with TV chef Omar Allibhoy
TV chef Omar Allibhoy gives Letitia a recipe for Pollo Al Ajillo (FULL RECIPE BELOW)
Pollo Al Ajillo:
Serves 3
Preparation time: 10 minutes
Cooking time: 30鈥�40 minutes
Ingredients:
1 whole chicken, about 1.5 kg, or 1 kg chicken thighs
100 ml olive oil
1 large head of garlic, cloves peeled and crushed
1 bay leaf
10 sprigs of thyme, leaves picked
1 sprig of rosemary, leaves picked and chopped (optional)
200ml Manzanilla sherry
Salt and freshly ground black pepper
Instructions:
1) If using a whole chicken, joint it into 8 pieces and then cut any large joints in half to give you about 10鈥�12 pieces. Leave the skin on. Season generously with salt and pepper.
2) Heat the olive oil in a large, heavy-based pan or casserole over a medium heat and add the chicken pieces. Fry the chicken on all sides until light golden; this should take about 15 minutes. Add the garlic and herbs and continue to cook until the chicken has taken on a dark brown colour, about 10 minutes.
3) Add the sherry and stir to deglaze the bottom of the pan. Cook for another 5 minutes, until the sauce has reduced right down to almost nothing. Taste and adjust the seasoning and serve.
