Garlic Chicken Recipe | Spanish Recipe | Pollo al Ajillo

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat, while drumsticks are usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and a higher smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives offer a richer flavor, while canned black olives are more budget-friendly.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: water with bouillon cubes

Homemade broth is fresher, while bouillon is convenient and cost-effective.

Peel garlic cloves.

Slice garlic cloves.

Turn the heat on full and cover the bottom of the skillet with olive oil, waiting for it to heat up.

Once the oil is hot, add the chicken, sliced garlic, salt, and black pepper, then reduce the heat to number seven.

Stir the chicken and garlic until browned, ensuring the garlic gets a nice suntan.

Remove the chicken from the skillet, leaving the garlic and oil behind.

Add 1 tablespoon of flour to the skillet and mix until dissolved without lumps.

Increase the heat back to number seven and add a couple of bay leaves.

Pour in a glass of white wine and stir to deglaze the pan, scraping up the crispy bits from the bottom.

After about five minutes, when the alcohol has evaporated, return the chicken to the skillet.

Add a glass of water, swishing it around to mix it in with the chicken.

Cover the skillet and let it cook for 15 to 20 minutes, checking occasionally to ensure it doesn't stick.

After 15 minutes, check the sauce for thickness and adjust the heat to low for an additional 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens