{"id":21136,"date":"2024-09-25T16:24:37","date_gmt":"2024-09-25T23:24:37","guid":{"rendered":"https:\/\/soledaddurazo.com\/?p=21136"},"modified":"2024-09-25T16:25:28","modified_gmt":"2024-09-25T23:25:28","slug":"21136","status":"publish","type":"post","link":"https:\/\/soledaddurazo.com\/blog\/2024\/09\/25\/21136\/","title":{"rendered":"Pollo al ajillo"},"content":{"rendered":"<h2>Ingredientes<\/h2>\n<ul>\n<li>1 pollo de corral troceado (unos 2 kg. aproximadamente)<\/li>\n<li>8 dientes de ajo<\/li>\n<li>1 hoja de laurel<\/li>\n<li>300 ml. de vino de Jerez o de un vino blanco<\/li>\n<li>Hierbas arom\u00e1ticas: 1 ramita de romero fresco y tomillo (al gusto)<\/li>\n<li>100 ml. de aceite de oliva virgen extra<\/li>\n<li>2 g. de pimienta negra reci\u00e9n molida (al gusto de cada casa)<\/li>\n<li>6 g. de sal fina (o al gusto de cada casa)<\/li>\n<li>De manera opcional, 5 ml. de zumo de lim\u00f3n o vinagre de vino blanco o manzana<\/li>\n<li>Para decorar le ir\u00e1 bien un poco de perejil o cilantro fresco picado (opcional)<\/li>\n<li><\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<ol>\n<li>Lo primero que hacemos al comprar el pollo es pedirle al carnicero que nos lo trocee.\u00a0Ya en casa limpiamos bien los trozos de restos de grasa y les retiramos la piel salvo a las alitas. Eliminar la piel es opcional, pero considero que a\u00f1ade al plato un exceso de grasa innecesaria. Salpimentamos los trozos ligeramente.<\/li>\n<li>En una cazuela ancha ponemos a calentar abundante aceite de oliva virgen extra y echamos los ajos sin pelar. Los cocinamos a fuego medio, estando pendientes de que no se nos quemen. La idea es que queden caramelizados y que sirvan de aromatizante de nuestro aceite. Cuando vemos que est\u00e1n blanditos tras unos 5 minutos, los retiramos y reservamos.<\/li>\n<li>A\u00f1adimos los trozos de pollo a la cazuela con el aceite aromatizado de los ajos, junto con la hojita de laurel, la rama de romero y el tomillo.<\/li>\n<li>El pollo debe de quedar bien frito, lo cual nos llevar\u00e1 unos 15 a 20 minutos por lo menos. Tenemos que estar pendientes de darle la vuelva a los trozos de vez en cuando para procurar que quede tostadito por todas partes. No se trata simplemente de dorarlo y sellarlo como cuando lo preparamos para un guiso. Lo que queremos es que el pollo quede perfectamente cocinado y tierno por dentro y tostadito por fuera.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 1 pollo de corral troceado (unos 2 kg. aproximadamente) 8 dientes de ajo 1 hoja de laurel 300 ml. de vino de Jerez o de un vino blanco Hierbas arom\u00e1ticas: 1 ramita de romero fresco y tomillo (al gusto) 100 ml. de aceite de oliva virgen extra 2 g. de pimienta negra reci\u00e9n molida [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,153],"tags":[],"class_list":["post"],"yoast_head":" \n<title>Pollo al ajillo - Periodista SoledadDurazo.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/soledaddurazo.com\/blog\/2024\/09\/25\/21136\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pollo al ajillo\" \/>\n<meta property=\"og:description\" content=\"Ingredientes 1 pollo de corral troceado (unos 2 kg. aproximadamente) 8 dientes de ajo 1 hoja de laurel 300 ml. de vino de Jerez o de un vino blanco Hierbas arom\u00e1ticas: 1 ramita de romero fresco y tomillo (al gusto) 100 ml. de aceite de oliva virgen extra 2 g. de pimienta negra reci\u00e9n molida [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/soledaddurazo.com\/blog\/2024\/09\/25\/21136\/\" \/>\n<meta property=\"og:site_name\" content=\"Periodista SoledadDurazo.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/soledad.durazo.9\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-09-25T23:24:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-09-25T23:25:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/soledaddurazo.com\/storage\/2024\/09\/pollo_al_ajillo.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1050\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SoledadDurazo\" \/>\n<meta name=\"twitter:site\" content=\"@SoledadDurazo\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redacci\u00f3n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/soledaddurazo.com\/#organization\",\"name\":\"Soledad Durazo\",\"url\":\"https:\/\/soledaddurazo.com\/\",\"sameAs\":[\"https:\/\/www.facebook.com\/soledad.durazo.9\/\",\"https:\/\/www.instagram.com\/soledaddurazo\",\"https:\/\/www.youtube.com\/channel\/UC9yGPw8-Vbl_B2XNkRwPS-w\",\"https:\/\/twitter.com\/SoledadDurazo\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/soledaddurazo.com\/#logo\",\"inLanguage\":\"es\",\"url\":\"https:\/\/soledaddurazo.com\/storage\/2021\/11\/nllp-720x375-1-2.png\",\"contentUrl\":\"https:\/\/soledaddurazo.com\/storage\/2021\/11\/nllp-720x375-1-2.png\",\"width\":720,\"height\":375,\"caption\":\"Soledad Durazo\"},\"image\":{\"@id\":\"https:\/\/soledaddurazo.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/soledaddurazo.com\/#website\",\"url\":\"https:\/\/soledaddurazo.com\/\",\"name\":\"Periodista SoledadDurazo.com\",\"description\":\"Periodista sonorense. 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