Spanish Garlic Chicken! (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.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt and black pepper.

Add chicken thighs to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes.

Flip chicken thighs and add minced garlic, chopped onion, and sliced red bell pepper to the skillet.

Cook until vegetables are softened, about 4-5 minutes.

Sprinkle paprika and cumin over the chicken and vegetables, stirring to combine.

Add bay leaves and chicken broth to the skillet, bringing to a simmer.

Cover and reduce heat to low, cooking for 25-30 minutes until chicken is tender.

Uncover and stir in chopped parsley, lemon juice, green olives, and capers.

Cook for an additional 5 minutes to heat through.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot with crusty bread or rice.

Cooking Techniques

Spice Level:

Allergens