Pollo al Ajillo
Crisp-skinned chicken browned in garlic-scented oil, finished with bright lemon and parsley for a simple, soulful Spanish favorite. The sauce reduces to a glossy, garlicky glaze that soaks into the meat.
2 lb chicken thighs, bone-in, skin-on
1 ½ tsp salt
½ tsp black pepper, freshly ground
3 tbsp olive oil
1 tbsp butter
8 clove garlic, thinly sliced
1 tsp paprika, preferably smoked
½ cup dry white wine
½ cup chicken stock
1 lemon, zested and juiced
2 bay leaf
¼ bunch fresh parsley, chopped
¼ tsp red pepper flakes
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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