Pollo al Ajillo (Spanish Garlic Chicken)
This Spanish Garlic Chicken (Pollo al Ajillo) is prepared with chicken thighs, garlic, white wine (or chicken broth), olive oil, and parsley.
Servings 4
Ingredients
- 6 chicken thighs we used skinless with bones, or your favorite chicken parts
- 1 large head of garlic 12 to 15 cloves of garlic
- ¼ to ½ cup olive oil
- ½ cup dry white wine or sherry or chicken broth
- Salt and pepper to taste
- Chopped parsley to garnish
- Lemon juice optional
Instructions
- Season the chicken thighs with salt and pepper
- Remove the main stem from the garlic head and separate the garlic cloves, you remove any extra peel from the garlic, but do not peel them completely. Wash them well and pat them dry. Make a cut in the middle of each clove with a sharp knife; gently crush them to release their flavor.
- In a large pot, heat a generous amount of olive oil. Add the prepared garlic cloves and fry until golden brown. Remove and set aside.
- In the same oil, add the seasoned chicken pieces. Cook until golden brown on both sides.
- Return the browned garlic cloves to the pot with the chicken. Add the dry white wine or chicken broth. Let the chicken cook completely and allow the flavors to blend. Make sure the garlic cloves are tender and golden brown. If you like, you can add a touch of acidity with a little lemon juice.
- Serve the garlic chicken sprinkled with chopped parsley.
