marsha-tbay
Well-known member
Pollo A La Andaluza
3 large cloves garlic
1/2 c chopped parsley
salt
3 oz orange juice
6 chicken breasts, boned
1 c flour
1 c spanish olive oil
dry Sherry wine
6 tbsp raisins
6 tbsp slivered almonds
1 c small Spanish olives, pitted
Serves 6
Soak raisins in Spanish Manzanilla two hours; remove and set aside, reserving wine. In mortar, crush garlic and parsley. Add salt and orange juice, mix well. Spread mixture over chicken, pound in with edge of saucer. Coat chicken with flour. Fry in hot olive oil until brown, remove. Pour oil from pan, add butter and Spanish Manzanilla, heat. Add raisins, almonds, olives and chicken. Cook over low heat 15 minutes.
from Gourmet Gallery Cookbook
3 large cloves garlic
1/2 c chopped parsley
salt
3 oz orange juice
6 chicken breasts, boned
1 c flour
1 c spanish olive oil
dry Sherry wine
6 tbsp raisins
6 tbsp slivered almonds
1 c small Spanish olives, pitted
Serves 6
Soak raisins in Spanish Manzanilla two hours; remove and set aside, reserving wine. In mortar, crush garlic and parsley. Add salt and orange juice, mix well. Spread mixture over chicken, pound in with edge of saucer. Coat chicken with flour. Fry in hot olive oil until brown, remove. Pour oil from pan, add butter and Spanish Manzanilla, heat. Add raisins, almonds, olives and chicken. Cook over low heat 15 minutes.
from Gourmet Gallery Cookbook