Spanish Garlic Chicken (Pollo al Ajillo) | Cooking Co.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories, while water with seasoning is cost-effective.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is usually less expensive.

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

Season chicken thighs with salt, black pepper, and paprika.

Add chicken thighs to the skillet and cook until browned, about 5-7 minutes per side.

Remove chicken from the skillet and set aside.

In the same skillet, add chopped garlic and cook until fragrant, about 1 minute.

Add diced potatoes and cook until golden and tender, about 15-20 minutes, stirring occasionally.

Add chopped onion and red bell pepper to the potatoes and cook until softened, about 5 minutes.

Return chicken to the skillet and pour in chicken broth.

Add rosemary and thyme, then cover and simmer for 15 minutes.

Uncover and cook for an additional 5 minutes to reduce the sauce.

Squeeze fresh lemon juice over the dish before serving.

Garnish with chopped parsley and serve warm.

Cooking Techniques

Spice Level: