GARLIC CHICKEN, ANDALUSIAN STYLE

Garlic chicken is a traditional Spanish dish known for its simplicity and intense flavor, becoming a symbol of home cooking.

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For those unfamiliar with this typical Spanish dish, it is important to note that, although there are no exact details about its origin and history, garlic chicken has been an integral part of Spanish culinary culture since ancient times. It is known that the Egyptians used garlic for its medicinal and culinary properties, and its influence, along with that of the Romans, has left a significant mark on the Iberian Peninsula. This dish reflects Spain's rich culinary heritage, combining simple ingredients to create a delicious and distinctive flavor.

In the Middle Ages, chicken was a common source of protein in the diet, making it logical to cook these accessible ingredients together. It is considered a popular, economical, and simple dish that, although it began as a basic stew with few ingredients, has evolved and adapted in countless ways depending on the cook. Recipes vary according to family tradition and region; for example, in La Rioja and the Basque Country, spicy chili is often added, while in southern Spain, the use of vinegar or sherry is common.

Garlic chicken is made with four basic ingredients: chicken, garlic, olive oil, and salt, demonstrating that simplicity does not preclude the creation of a delicious and satisfying dish. Although it may not be as commonly seen today, years ago it was typical to find it in most tapas bars and restaurants in Spain, raising the question of whether it could resurge like other traditional tapas. This dish can be served both as a tapa and as a main course, and when presented as a tapa, it is usually cut into small pieces. Moreover, there are as many recipes for garlic chicken as there are cooks, allowing for a choice among various parts of the chicken, from a whole chopped chicken to thighs, drumsticks, wings, or breasts.

Garlic chicken