Pollo al Ajillo, or Spanish Garlic Chicken


2 tbsp. extra virgin olive oil 3 cloves garlic, peeled and slightly crushed 1 1/2 pounds boneless chicken thighs, cut into 1 ½” chunks Salt Freshly ground black pepper 3 cloves garlic, peeled and thinly sliced 1 handful fresh parsley, finely chopped 1/2 cup white wine 1 tsp sweet paprika, optional 2 tsp cornstarch or rice flour 1/2 lemon, juiced

Step : 1

Olive oil is heated in a large saucepan or sauté pan over medium-high heat. Once the garlic has been pulverized and the oil has begun to sizzle, add the chicken pieces.

Step : 2 

Fry the chicken, seasoning it with salt and pepper, for a brief duration, or until each side of the poultry is browned in gold.

Step : 3

After incorporating the garlic slices and half of the parsley, drizzle in the wine.

Step : 4

Using a food thermometer, braise the chicken for 12 to 15 minutes over medium-high heat, or until the internal temperature reaches 165 degrees Fahrenheit.

Step : 5

Cook the dish for one minute, stirring in the paprika (if using) and cornstarch (or rice flour), to thicken the sauce.

Step : 6

Sprinkle the chicken with the residual lemon juice and parsley after removing it from the heat.

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