Spanish Garlic Chicken (Pollo al Ajillo)

SPANISH·NON-VEGSource

Tender chicken thighs simmered in olive oil with whole garlic cloves and white wine, creating a rich and flavorful Spanish classic.

Ingredients

7

Chicken Thighs

1 kg

Garlic Cloves

16 cloves

White Wine

250 ml

Parsley

chopped

1 piece

Extra Virgin Olive Oil

100 ml

Freshly Ground Pepper

to taste

1 piece

Salt

to taste

piece

Instructions

1Prepare the Chicken5m

Season Chicken

Season the chicken thighs with salt and freshly ground pepper on both sides.

2Cook the Garlic5m

Heat Oil

Heat olive oil in a large skillet over medium heat.

Cook Garlic

Add the garlic cloves and cook until lightly golden. Stir occasionally.

Remove Garlic

Remove the garlic cloves from the skillet with a slotted spoon and set aside in a plate.

3Sear the Chicken20m

Increase Heat

Turn up the heat to high.

Fry Chicken (Batch 1)

Add half of the chicken thighs to the hot skillet and fry on both sides until golden brown.

Remove Chicken

Transfer the browned chicken to the plate with the garlic.

Fry Chicken (Batch 2)

Repeat with the rest of the chicken thighs. Transfer to the plate.

4Simmer the Dish15m

Drain Oil

Remove some of the oil from the skillet, leaving about 2 tablespoons.

Return Chicken

Put all the chicken back into the skillet.

Add Liquids and Aromatics

Add the previously fried garlic cloves, white wine, and chopped parsley to the skillet.

Cover and Cook

Cover the skillet with a lid and cook over medium heat for about 10 to 15 minutes, or until the chicken is cooked through.

5Serve5m

Plate and Sauce

Place the chicken in a serving dish, pour the sauce from the skillet over the top.

Serve Immediately

Serve immediately.