Authortapasonline
RatingDifficultyBeginner

Chicken with garlic and lemon - This is a classic Andalusian tapa and can be made with the addition of white wine or dry sherry as an alternative. You can vary the amount of garlic to suit your taste, though as it is the name of the dish (ajillo from ajo, garlic), it should have plenty!

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Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 250 g Chicken Filletcut into strips
 Half an Onionroughly chopped
 1 Clove of Garlicsliced
 2 Cloves of Garliccrushed
 Large Pinch of Pimentón Dulce (mild smoked paprika)
 Small Pinch of Salt
 Small Handful of Flat Leaf Parsleychopped
 Small Handful of Corianderchopped
 1 tbsp Olive Oil
 Lemon Juice
 Lemon Wedgesto garnish
1

Heat the oil in a frying pan or saucepan and add the onion, garlic and pimentón. Stir to mix.

2

Add the chicken strips and salt and turn to mix. Fry for a few minutes, turning occasionally until the chicken is thoroughly cooked and a nice colour.

3

Add a dash of lemon juice and half the parsley and coriander. Stir to mix.

4

Cook for another minute and serve, garnished with the rest of the parsley and coriander and the lemon wedges.

CategoryCooking Method

Ingredients

 250 g Chicken Filletcut into strips
 Half an Onionroughly chopped
 1 Clove of Garlicsliced
 2 Cloves of Garliccrushed
 Large Pinch of Pimentón Dulce (mild smoked paprika)
 Small Pinch of Salt
 Small Handful of Flat Leaf Parsleychopped
 Small Handful of Corianderchopped
 1 tbsp Olive Oil
 Lemon Juice
 Lemon Wedgesto garnish

Directions

1

Heat the oil in a frying pan or saucepan and add the onion, garlic and pimentón. Stir to mix.

2

Add the chicken strips and salt and turn to mix. Fry for a few minutes, turning occasionally until the chicken is thoroughly cooked and a nice colour.

3

Add a dash of lemon juice and half the parsley and coriander. Stir to mix.

4

Cook for another minute and serve, garnished with the rest of the parsley and coriander and the lemon wedges.

Pollo al Ajillo