lundi, janvier 15, 2007

pollo con limón y ajillo (chicken with lemon and garlic)

Leo and I made this Spanish recipe this weekend and it was amazing. We served it with oven-roasted potatoes, sauvignon blanc, and a crusty baguette hot from the oven.
Prep time: 5 minutes
Cooking time: 5 minutes
Serves: two to four

2 skinless, boneless chicken breast fillets
2 TBSP olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 tsp paprika
juice of 1 lemon
2 TBSP chopped fresh parsley
salt
black pepper

Slice chicken breasts into thin strips, ensuring that the strips are no more than 1/2 inch thick. Heat the oil in a large frying pan. Stir fry the chicken strips with the garlic, shallots, and paprika over high heat for approximately 3 minutes, or until cooked through. After the shallots have caramelized, but just before they burn, add the lemon juice and parsley. Season with salt and pepper to taste.

Serve hot with lemon wedges and garnish with flat leaf parsley.

Variation: use pork fillet and substitute green onions (the white part for the shallot and the green portion for the parsley).

Via "The Complete Spanish Cookbook" by Pepita Aris

1 commentaire:

eric snow a dit…

I don't usually comment, but I might recommend that you apply the recipe above to the bird below for spectacular results.' Paco' is spanish for 'tasty vulgar bird' right?