Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
8 cloves garlic, smashed
1 large egg
1 tablespoon (15 ml) sherry vinegar
1 cup (240 ml) olive oil
1/8 teaspoon (0.75 ml) salt
1/8 teaspoon (0.75 ml) pepper
Method:
In the bowl of a food processor, combine garlic, egg, and sherry vinegar. Season with salt and pepper.
Blend until smooth.
While the food processor is still running, add olive oil in a steady stream and blend until smooth and slightly stiff.
Refrigerate aioli until needed.
Pollo La Parilla
Ingredients:
1/2 cup (120 ml) dry white wine
1/2 cup + 3 tablespoons (165 ml) olive oil, divided
2 bay leaves
1 tablespoon (15 ml) chopped fresh thyme
3 cloves garlic, chopped
1 tablespoon (15 ml) paprika
1 lemon, juice
1/8 teaspoon (0.75 ml) salt
1/8 teaspoon (0.75 ml) pepper
1 whole chicken, butterflied with backbone removed
Method:
In the bowl of a food processor, combine white wine, 1/2 cup (120 ml) of olive oil, bay leaves, thyme, garlic, paprika, and lemon juice. Season with salt and pepper. Blend until smooth.
In a large bowl, add the marinade to the chicken, massaging it into the flesh, refrigerate for one hour.
Preheat oven to 375 F (190 C).
In a roasting pan, drizzle the remaining 3 tablespoons (45 ml) of olive oil. Spread the oil around the surface of the pan.
Place marinated chicken into the roasting pan.
Transfer roasting pan to the oven to cook for forty-five minutes, or until chicken reaches an internal temperature of at least 165 F (73 C).
Set chicken aside at room temperature to rest for ten minutes.
Once cool enough to handle, cut the chicken into eight pieces, halving the breasts and dividing the legs from thighs.
Serve chicken hot with aioli on the side.
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