Spanish · PANTRYHOP RECIPE
Pollo al Ajillo (Garlic Chicken)
40 minutes · 4 servings · omnivore
A very recognizable Spanish chicken dish, adapted for a simple covered-pan method.
Ingredients
Check you have the quantities below.
- 700 g chicken thighs, boneless or bone-in
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 8 garlic cloves, lightly smashed
- 1 tbsp white wine vinegar or lemon juice
- 120 ml water
- 2 tbsp parsley, chopped
Let’s make it
- Season chicken with salt and pepper.
- Brown chicken in olive oil over medium heat for 4 minutes per side.
- Add garlic and cook 1 minute, then add water and vinegar or lemon juice.
- Cover and simmer 18–20 minutes until the chicken reaches 74 C/165 F. Sprinkle with parsley and serve.
Use boneless thighs and cut them into smaller pieces for easier eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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