Pollo al Ajillo

Name: Pollo al Ajillo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 lbs bone-in, skin-on chicken thighs and drumsticks; 4 tbsp extra-virgin olive oil; 12 cloves garlic, thinly sliced; 2/3 cup dry sherry (fino or manzanilla) or dry white wine; 2/3 cup chicken stock (gluten-free); 2 bay leaves; 1 tsp smoked paprika; 4 fresh thyme sprigs; 2 tsp salt; 1 tsp black pepper, freshly ground; 1/4 cup fresh flat-leaf parsley, chopped; 2 lemon, cut into wedges

A classic Spanish garlic chicken where bone-in pieces are pan-fried until mahogany-crisp then finished in a sherry and garlic pan sauce that reduces to a glossy, fragrant glaze.

55 minEasyServes 4420 cal/serving

SpanishDinnerStovetopLow CarbHigh ProteinGluten-FreeDairy-FreeNut-FreeLow-SodiumCorn-Free

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Ingredients

4 lbs bone-in, skin-on chicken thighs and drumsticks
4 tbsp extra-virgin olive oil
12 cloves garlic, thinly sliced
2/3 cup dry sherry (fino or manzanilla) or dry white wine
2/3 cup chicken stock (gluten-free)
2 bay leaves
1 tsp smoked paprika
4 fresh thyme sprigs
2 tsp salt
1 tsp black pepper, freshly ground
1/4 cup fresh flat-leaf parsley, chopped
2 lemon, cut into wedges

Instructions

1

Pat 4 lbs bone-in, skin-on chicken thighs and drumsticks completely dry. Season generously with 2 tsp salt and 1 tsp freshly ground black pepper.
2

Heat 4 tbsp extra-virgin olive oil in a large heavy skillet over medium-high heat. Place chicken skin-side down and cook undisturbed for 10 to 12 minutes until deeply golden. Flip and cook 5 more minutes. Transfer to a plate.
3

Reduce heat to medium-low. Add 12 cloves thinly sliced garlic to the pan fat. Cook for 2 minutes, stirring, until golden - do not burn.
4

Add 1 tsp smoked paprika, 2 bay leaves, and 4 fresh thyme sprigs. Stir for 30 seconds. Pour in 2/3 cup dry sherry (fino or manzanilla) or dry white wine, reduce by half, about 2 minutes.
5

Add 2/3 cup chicken stock (gluten-free) and deglaze. Return chicken skin-side up. Simmer uncovered for 15 to 18 minutes, basting occasionally, until chicken reaches 165°F (74°C).
6

Remove 2 bay leaves and 4 fresh thyme sprigs sprigs. Adjust salt.
7

Serve garnished with 1/4 cup chopped fresh flat-leaf parsley and 2 cut into wedges lemon.

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Questions

What internal temperature should Pollo al Ajillo reach?

For Pollo al Ajillo, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What does deglazing do in Pollo al Ajillo?

Step 5 reads: "Add 2/3 cup chicken stock (gluten-free) and deglaze." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for white wine in Pollo al Ajillo?

The entry for Pollo al Ajillo calls for 2/3 cup dry sherry (fino or manzanilla) or dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use chicken breasts instead of chicken thighs in Pollo al Ajillo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Pollo al Ajillo uses 4 lbs bone-in, skin-on chicken thighs and drumsticks.

Is Pollo al Ajillo gluten-free?

Yes. As written, nothing in the ingredient list for Pollo al Ajillo is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the stock.

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