Garlic Chicken Pollo Al Ajillo
Savor the bold and comforting flavors of Garlic Chicken Pollo al Ajillo, a classic Spanish dish that transforms simple ingredients into a feast of rich aromas and tastes. Perfectly seared chicken thighs simmer in a luxurious sauce made from sweet, caramelized garlic, dry white wine, and savory chicken stock, complemented by the earthy touch of bay leaves and a fresh sprinkle of parsley. This one-pan recipe not only delivers tender, juicy chicken with crispy golden skin but also a sauce so irresistible, you'll want to serve it with crusty bread, rice, or roasted potatoes to soak up every drop. Ready in just under an hour, this dish is a perfect choice for a casual family dinner or an impressive centerpiece for entertaining guests. Create this comforting and flavor-packed Spanish garlic chicken at home with ease!
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 10 cloves Garlic cloves
- 1 cup Dry white wine
- 0.5 cup Chicken stock
- 2 leaves Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Directions
Step 1
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.
Step 2
Peel the garlic cloves but leave them whole. Use the flat side of a knife to gently crush each clove to help release their flavor.
Step 3
Heat the olive oil in a large skillet or frying pan over medium-high heat. When hot, add the chicken thighs, skin side down, and cook for 5-7 minutes until golden brown and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Step 4
Lower the heat to medium and add the crushed garlic cloves to the same pan. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly browned.
Step 5
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 6
Add the chicken stock and bay leaves to the pan. Stir well and return the chicken thighs along with any accumulated juices back to the pan.
Step 7
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 25-30 minutes, or until fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
Step 8
Once the chicken is cooked, remove the lid and let the sauce simmer for an additional 5 minutes to thicken slightly. Discard the bay leaves.
Step 9
Sprinkle the chopped parsley over the chicken and sauce before serving. Serve hot with crusty bread, rice, or roasted potatoes to soak up the flavorful garlic-infused sauce.
Nutrition Facts
| Serving size | (1102.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1922.5 |
| Total Fat 137.0g | 0% |
| Saturated Fat 32.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 496.6mg | 0% |
| Sodium 2935.5mg | 0% |
| Total Carbohydrate 18.5g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 2.8g | |
| Protein 117.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.5mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1484.4mg | 0% |
Source of Calories