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Chicken Ajillo


1 2.5 - 3 lb chicken *
12 garlic cloves
1/4 tsp black pepper, ground
1/4 tsp cayenne pepper
1/8 tsp sweet paprika
1/4 cup olive oil (pref. spanish)
1/4 cup white wine, dry

* cut into 10 pieces In a large skillet, cookd the chicken,
patted dry, with the garlic, black pepper, cayenne, and the paprika
in the oil, covered, over moderate heat for about 15 minutes on each
side. Drain off all but 2 tb of the fat from the skillet. Add the
wine and cook the chicken, covered, for 1 minute. Transfer the
chicken to a serving dish, nap it with the sauce (including the
garlic cloves, and serve it with saffron rice.


Servings: 4



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