Pollo con ajo simply means, in Spanish, chicken with garlic. Like most other European countries, Spanish and Canarian cooking relies heavily on garlic - it has health-giving properties after all - and this dish is no exception.
It is routinely found on the menus of typical Canarian restaurants and is not just chicken cooked with garlic. Oh no, it's a bit more complicated than that!
Finely chop the garlic and the coriander. Add them to a tablespoon of the olive oil, plus the salt, pepper, oregano and marjoram and mash into a paste.
Coat the chicken pieces with this mixture and leave to stand for a while.
Heat up some more oil in a pan, then add the chicken. Turn frequently to ensure the meat is golden brown all over. This should take about 10 minutes.
Add the stock, then bring to a simmer. Allow to cook for a further 45 minutes, so the chicken is really tender.
This dish is complemented nicely with papas arrugadas.
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