Chicken al Mojo de Ajo
I grew up eating a dish that was one of my fathers absolute favorites! He would only make it occasionally so the dish was super special! It is called Camarones al Mojo de Ajo (Shrimp in a Garlic and Tomato Sauce). Oh my goodness I have the best memories of us partaking in this amazing dish. I actually had my first beer with this dish (I will not disclose the inappropriate age I was at the time). I wanted to make it so bad today but since its almost 3pm on a holiday and Im still in my pajamas… leaving my house is absolutely out of the question. So chicken drumsticks it is and guess what ? THEY ARE FABULOUS! Absolutely, fingerpicking, fan-freaking-tastic. Check it out…
Chicken al Mojo de Ajo
Oh my… tomatoey, buttery, garlicky goodness. Don’t bother putting out napkins… you will lick your fingers clean for sure !
Ingredients
- 3 pounds chicken wings or drumsticks
- 3 tablespoons Kerrygold Butter
- 8 garlic cloves
- ¼ ketchup use unsweetened
- 1 teaspoon sea salt
- ½ – 1 teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- green onions chopped for garnish
Instructions
- Preheat oven to 400 degrees.
- In a small pan melt the butter on low, add the garlic and slowly cook for 5 minutes keeping the heat on low.
- Add the ketchup, salt, crushed red pepper flakes, and black pepper. Simmer for 2 minutes.
- Place the chicken in a bowl and pour the sauce over the chicken. Toss to cover in sauce.
- Place the chicken on parchment covered sheet pan. Make sure you pour the sauce left in the bowl… don’t waste it!
- Place the chicken in oven and set a 15 minute timer.
- After 15 minutes using tongs turn the chicken. Baste with sauce left on the pan and place back in the oven for an additional 15 minutes. Make sure you check your chicken before removing from oven… you want the inner temp to be at least 165 degrees.
- Sprinkle with chopped green onions and enjoy!