Latin American 35 min

Pollo al Ajillo

Name: Pollo al Ajillo
Total time: 35 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 8 bone-in chicken thighs; 12 cloves garlic, thinly sliced; ½ cup dry white wine; ½ cup chicken broth; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; ¼ teaspoon red pepper flakes; 2 tablespoons fresh flat-leaf parsley, chopped; Salt and black pepper to taste; Crusty bread or rice for serving

high-proteingluten-freeone-pan

Ingredientsfor 2

460

Cal

44g

Protein

Carbs

28g

Fat

18 bone-in chicken thighs
212 cloves garlic, thinly sliced
3½ cup dry white wine
4½ cup chicken broth
53 tablespoons olive oil
61 teaspoon smoked paprika
71 teaspoon dried thyme
8¼ teaspoon red pepper flakes
92 tablespoons fresh flat-leaf parsley, chopped
10Salt and black pepper to taste
11Crusty bread or rice for serving

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Instructions

1
Season chicken thighs generously with salt, pepper, and paprika. Heat olive oil in a large, deep skillet over high heat. Place chicken skin-side down and sear undisturbed for 6–7 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook 3 more minutes. Remove and set aside.
2
In the rendered fat over medium-low heat, add the sliced garlic and cook slowly, stirring often, for 4–5 minutes until golden and fragrant — do not let it burn, which would make the dish bitter.
3
Add thyme, red pepper flakes, wine, and broth. Bring to a simmer, scraping up the browned bits. Return the chicken to the pan, reduce heat to medium-low, cover, and cook for 20 minutes until the chicken is cooked through and the garlic-wine sauce has reduced and concentrated.
4
Taste the sauce for salt. Finish with fresh parsley. Serve with crusty bread to soak up the intensely garlic-flavored pan sauce.