Added by blogsuculento | Wed 14 Mar 2012 @ 08:17
1.2kg of Chicken (I usually use whole chicken legs, because they do not get dry, and if it is Corn fed chicken, even better).
5 Spoons of Extra virgin olive oil, the amount will depend if you like the dish oily or not.
9 cloves of garlic
Abit of chilli
Juice of 1 lemon
200 ml of white wine
Salt and peppers to taste
I - Cut the chicken into small pieces, and then add salt and pepper.
II - In a sauce pan add the oil and the chicken, cook it at medium heat till the chicken is roasted, be careful to do not burn it.
III - Meantime, cut the garlic really small, squeeze the lemon and chop the parsley finely. Reserve for later.
IV - Once the chicken is roasted (look the picture), add the lemon and garlic and cook for a minute without burning the garlic.
V - Add the Wine and cook for a further 8 minutes at medium heat till the wine is evaporates.
VI - Add the parsley and cook for another minute so the dish gets the flavour from the parsley.
You can accompany this tapa, with nice hand made chips or mash potatoes, or even grilled vegetables
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