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CHICKEN AJJILLO IBERIAN
  • 1 whole chicken -- cut-up
  • 12 cloves garlic -- peeled
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/8 tsp sweet paprika
  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • saffron rice -- as accompaniment
    SAFFRON RICE:
  • 1 tbsp olive oil
  • 1/2 onion -- diced
  • 1 cup basmati rice or other long grain rice
  • 1 tsp salt
  • 2 cups chicken broth or stock
  • 1 pinch saffron threads

    1. For rice: Saute the onion in a 2 qt saucepan.
      Heat up the broth in microwave (45 seconds on HIGH). When warm, add saffron and stir. Let sit for a moment.

    2. Add rice and saute for 1 minute, making sure to coat each grain of rice. Add broth and bring to a boil. Lower and simmer, for 20 minutes. When fully cooked, remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork.

    3. For chicken: In a large skillet, cook the chicken, patted dry, with the garlic, the black pepper, the cayenne, and the paprika in the oil, covered, over moderate heat for 15 minutes on each side. Drain off all but 2 tbsp of fat from the skillet, add the wine, and cook the chicken, covered, for 1 minute. Transfer the chicken to a serving dish, nap it with the sauce, including the garlic cloves, and serve it with the saffron rice.

    		 
     

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