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  • Chicken in Garlic Sauce - Pollo al Ajillo

Chicken in Garlic Sauce - Pollo al Ajillo

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 12 large chicken thighs (about 4 pounds; see Note)
  • Fine sea or kosher salt
  • Freshly ground black pepper
  • 1/4 cup canola oil
  • 10 cloves garlic, sliced
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 cup dry sherry
  • 1/2 cup chicken broth, homemade or canned
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      Directions

      Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.

      Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.

      Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely 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. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.

      Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

      I like to use chicken thighs here-they won't dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on December 17, 2012

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        I made this chicken last week, and it was AWSOME, I served it with my recipe of yellow rice & peas. It reminded me of the Cuban chicken my mother made when i was growing up, however I could never get mine to taste the way hers did. I added a squeeze of fresh lime juice at the end.I will definetly make this again. Thanks, Daisy once again you brought back to my Cuban roots.

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      • on July 16, 2011

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        AWESOME is all I can say. Okay, delicious comes to mind as well! How simple, how inexpensive, and how magnificent this dish is. I used the thighs along with legs, but I could also imagine that adding wings into the mix would be really good too. Definitely make this with the yellow rice dish that accompanies the chicken dish. I will review that as well under that recipe. It is also totally awesome. Love you Daisy!

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      • on July 13, 2011

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        This was SUCH an amazing ,tasty,inexpensive, EASY dish!!!! Can't wait to make it for a crowd!

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