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Spanish Garlic Chicken Recipe
Printable Version of Spanish Garlic Chicken Recipe Here |
| 2 lb skinless, boned chicken thighs | 1 tablespoon paprika | 2 tablespoons olive oil | | 8 cloves garlic, unpeeled | 1/4 cup brandy | 1/2 cup chicken stock | | 1 bay leaf | 2 tablespoons chopped fresh flat-leaf parsley |
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1 Trim any excess fat from the chicken and cut the thighs into thirds.
2 Combine the paprika with some salt and pepper in a bowl. Toss the chicken in the spices. Heat half the oil in a large skillet over high heat and cook the garlic for 1-2 minutes, or until brown. Remove from the pan and set aside. Add half the chicken and cook for 5 minutes, or until brown, remove from the pan and repeat with the remaining chicken, adding the remaining oil if needed.
3 Return all the chicken to the pan, add the brandy, boil for 30 seconds, then add the stock and bay leaf. Reduce the heat, cover and simmer over low heat for 10 minutes.
4 Meanwhile, place the garlic pulp in a mortar and pestle or small bowl. Add the parsley and pound or mix with a fork to make a paste. Stir into the chicken, cover and cook for 10 minutes, or until tender. Serve hot.
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