GARLIC CHICKEN | POLLO AL AJILLO BY SPANISH COOKING

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are often less expensive than breasts.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be more affordable.

Peel 6-7 cloves of garlic, crushing them with a knife to make peeling easier.

Prepare the chicken, preferably thighs, cutting them in half and removing excessive fat.

Sprinkle the chicken pieces with black pepper and a generous amount of salt.

Heat olive oil in a large pan over high heat.

Add the chicken pieces to the pan and fry until golden brown on each side, about 5 to 10 minutes, tossing occasionally.

Once the chicken is browned, reduce heat to medium and add the garlic cloves whole.

Fry the garlic for a couple of minutes until the aroma grows stronger, being careful not to burn it.

Add half a glass of white wine and some lemon juice to the pan, stirring to combine.

Let it cook for about 20 to 25 minutes or until the chicken is tender, moving the pieces occasionally for even cooking.

Uncover the pan and let it cook on high heat for an additional 5 to 10 minutes to allow some liquid to evaporate and thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens