RECIPE OF THE MONTH: Pollo al Ajillo con Tocino!
Provided by: The Bite Cooks! Chef Martin Lopez, ChefMartin.net
- 1 large whole fresh chicken cut up in pieces - about 4 pounds
- Fine sea or kosher salt - to taste
- Freshly ground black pepper – to taste
- 1/4 cup canola oil
- 8 slices of Bacon – I Prefer to use Naked Bacon www.nakedbaconco.com
- 10 cloves garlic, sliced – I prefer to use Brookhaven Farms Garlic www.brookhavengarlic.com
- 2 teaspoons chopped fresh thyme leaves
- 1/2 cup dry sherry
- 1/2 cup chicken broth, homemade or canned
- 3 Tablespoons of hot sauce – I prefer to use 314 sauce www.314hotsauce.com
A paella pan, or any other pan with its wide and shallow shape, comes in handy for this dish. Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken pieces, skin side down, as will fit without touching.
Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the Naked Bacon roughly chopped and cook it to alight brown, follow by adding the Brookhaven Farms Garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up.
Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) add the 314 Hot Sauce hand cook until the chicken is very tender, about 20 minutes. Serve hot over rice or roasted potatoes.
About the Chef:
Born in Mexico City by a hardworking, dedicated mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. Having 3 brothers and 3 sisters made a large family and with Mexican European traditions, needless to say there was a lot of cooking involved. It is no surprise that Chef martin fell in love with the art of cooking from a very early stage.
In 1988 Chef Martin graduated in Mexico City from Escuela International de Idiomas with emphasis on tourism and languages. In 1989, he went to New England Culinary Institute to obtain his associates degree in Culinary Arts.
In 2009, Chef Martin was the founder of ChefMartin.Net developing this nonprofit site to share his feeling’s and passion about his cooking and the community.