This Spanish garlic chicken, known as “pollo al ajillo,” is one of Spain’s most iconic home-cooked dishes. It’s filled with flavors, made with simple ingredients, and done in about 30 minutes using one pan. Serve it as a tapas appetizer or even as a main course next to some roasted potatoes and a garden salad.
INGREDIENTS
- 1/4 cup extra virgin olive oil 60 ml
- 4 cloves garlic (whole)
- 8 cloves garlic (thinly sliced)
- 2 boneless chicken breast 10 oz / 300 grams each
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1 cup chicken broth 240 ml
- 2 bay leaves
- sea salt & black pepper
- chopped parsley for garnish
DIRECTIONS
- Heat a large fry pan with a medium heat, add in the olive oil and the 4 whole cloves of garlic (skins on), and sauté for 5 to 6 minutes
- In the meantime, add the chicken breasts over some paper towels and pat dry, then cut each one into 1 1/2 inch thick pieces (4 cm) and season with salt & pepper
- After sautéing the garlic for 5 to 6 minutes and the olive oil is infused, remove the garlic from the pan
- Using the same pan with the same heat, add in the pieces of chicken, all in a single layer, and lightly brown for 3 to 4 minutes per side, once the chicken is lightly browned, add in the sliced garlic and mix continuously, after 1 minute, add in the flour and continue to mix together and go for 2 minutes
- After cooking the flour for 2 minutes, add in the white wine and give the pan a gentle shake, simmer for 3 minutes, then add in the broth and bay leaves, raise to a high heat, and give it a gentle mix
- Once it comes to a boil, place a lid on the pan and lower it to a low heat, simmer for 10 minutes or until the chicken is fully cooked (you want the temperature of the chicken to be at least 165°F - 75°C or cut a piece and ensure there is no pink), then remove from the heat
- Transfer into a large serving dish and sprinkle with chopped parsley, enjoy!
