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|Pollo al Ajillo (Chicken and Garlic)|
Chock complete of garlic, this dish from the Castilian location of Spain is delish!!! Served with a salad and crusty French bread, it's miles positive to please.
- ¼ cup greater virgin olive oil
- 1 (three pound) entire chook, cut into portions
- 1 pound potatoes, peeled and reduce into huge chunks
- 18 cloves garlic, peeled
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 ½ cups dry sherry
- ½ cup port wine
|Prep : 30M||Cook : 4M||Ready in : 1H30M|
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