Garlic Chicken Pollo Al Ajillo
Savor the bold and comforting flavors of Garlic Chicken Pollo al Ajillo, a classic Spanish dish that transforms simple ingredients into a feast of rich aromas and tastes. Perfectly seared chicken thighs simmer in a luxurious sauce made from sweet, caramelized garlic, dry white wine, and savory chicken stock, complemented by the earthy touch of bay leaves and a fresh sprinkle of parsley. This one-pan recipe not only delivers tender, juicy chicken with crispy golden skin but also a sauce so irresistible, you'll want to serve it with crusty bread, rice, or roasted potatoes to soak up every drop. Ready in just under an hour, this dish is a perfect choice for a casual family dinner or an impressive centerpiece for entertaining guests. Create this comforting and flavor-packed Spanish garlic chicken at home with ease!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 10 cloves Garlic cloves
- 1 cup Dry white wine
- 0.5 cup Chicken stock
- 2 leaves Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper on both sides.
Peel the garlic cloves but leave them whole. Use the flat side of a knife to gently crush each clove to help release their flavor.
Heat the olive oil in a large skillet or frying pan over medium-high heat. When hot, add the chicken thighs, skin side down, and cook for 5-7 minutes until golden brown and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the crushed garlic cloves to the same pan. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly browned.
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and bay leaves to the pan. Stir well and return the chicken thighs along with any accumulated juices back to the pan.
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 25-30 minutes, or until fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
Once the chicken is cooked, remove the lid and let the sauce simmer for an additional 5 minutes to thicken slightly. Discard the bay leaves.
Sprinkle the chopped parsley over the chicken and sauce before serving. Serve hot with crusty bread, rice, or roasted potatoes to soak up the flavorful garlic-infused sauce.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
