CHICKEN AL AJILLO
1 poussin or upto 16 chicken wings
4 garlic cloves or 2 large cloves
60ml extra virgin olive oil
5ml crushed dried chilli flakes
5ml spanish smoked paprika, pimenton
15ml sherry vinegar
Source: Jose Pizzaro
Serves: 2 as main course or as starter selection
Roast or barbecue the chicken in your preferred way.
The orginal recipe deep fries the chicken wings but that is not really practical at home and I have found baking gives great results.
When the chicken is nearly ready prepare the sauce.
Peel and crush the garlic cloves.
Put the extra virgin olive oil and the garlic in a small pan or frying pan.
Heat until the garlic starts to sizzle, then add the chilli flakes and cook gently for 2 minutes, until the garlic is a light golden brown. The sauce can be held in the pan at this point.
When the chicken is ready put in a serving dish and keep warm.
Heat up the garlic and chilli mix until sizzling, add the paprika and sherry vinegar, the sauce will froth up.
Immediately pour over the chicken and serve with lots of crusty bread to soak up the spicy sauce.