Red. for Orchid, RVB, whomever else -Pollo al Ajillo, Chicken in Garlic Sauce

[marsha-tbay]

This recipe comes from The Columbia Restaurant Spanish Cookbook (my favorite Spanish Restaurant in Tampa...5 in Florida)still owned by the original Gonzmart family

Pollo al Ajillo

Chicken in Garlic Sauce

1 c chicken tenders (tenderloins)

1/4 c crushed garlic

1/4 c olive oil

1/4 c sherry

1/3 c brown sauce (recipe below)

1 dried red chili pepper

juice of 1/2 lemon

6 2" red bell pepper strips

1/2 c linguine, uncooked

2 tbsp margarine (or butter)

flour

Romano cheese, grated, optional

chopped parsley for garnish

Heat olive oil in skillet. Dust chicken with flour. Sear chicken in olive oil to seal juices. Add garlic and continue to saute. Add red bell peppers, chili pepper and 2 tbsp of margarine (or butter). Add sherry and lower heat. Add brown sauce and lemon juice and reduce sauce to desired thickness. Boil linguine al dente and place in a 9" wide rimmed soup bowl. Spoon chicken and sauce over top of pasta. Garnish with chopped parsley. A dash of Romano cheese may be added, if desired. Serves 1

Salsa Espanola (Brown Sauce)

1/4 c. beef drippings

1 tbsp butter

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1/2 tsp thyme

1 tbsp minced smoked ham

1/4 c flour

1 c tomato puree

5 peppercorns

4 c beef stock

1/4 c parsley

1/4 c Madeira wine

1 bay leaf

salt to taste

Melt beef drippings and butter in saucepan. Saute vegetables, bay leaf, thyme and ham. Add flour and cook mixture over medium heat until flour is light brown. Add tomato puree, peppercorns, beef stock and parsley. Cook over low heat, covered, for 2 hours. Add win. Season with salt to taste. This sauce is used as base for many dishes. Makes about 3 cups

 

[rvb]

thank you. thank you.

 

[orchid]

This sounds good...Thank you Marsha.