Pollo al Ajillo is traditional Spanish slow-cooked stew. This recipe is easy to make and full of flavour. Serve over a green salad, with rice.
Serve 2-3 Prep: 15 minutes Cook: 60 minutes
- 6 large chicken thighs (skin on, bone in)
- 1/2 tsp Kosher salt
- 1/4 tsp fresh ground black pepper
- 2 to 3 Tbsp olive oil
- 6 clove garlic, sliced
- 1 tsp chopped fresh thyme
- 1/4 cup dry white wine or dry sherry
- 1/4 cup low-sodium chicken broth
- 1 Tbsp roughly chopped fresh parsley or cilantro, to garnish
- Wash the chicken thighs and pat them dry with paper towels. Season the chicken with salt and pepper.
- Heat the oil in a large heavy skillet or dutch oven over medium-high heat. Add chicken thighs, skin side down, as will fit without touching.
- Cook until the skin is golden brown about 15 to 20 minutes. Flip the chicken pieces and cook until other side is golden brown, about 10 minutes more.
- Remove the chicken pieces from the skillet and spoon off all but about 2 tablespoons of the fat, leaving all the brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes, stirring frequently. Pour in the wine or sherry, increase the heat to medium and bring to a boil. Let it boil 1 to 2 minutes, then return the chicken to the pan tightly and cook 20 minutes. Flip the chicken pieces and cook until the chicken is very tender, about 20 more minutes.
- Sprinkle finely chopped parsley or cilantro over the chicken, and serve the chicken with its sauce.
This recipe is taken from Recipe courtesy Daisy Martinez