Pollo Al Ajillo Recipe
Garlic chicken served with seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasonal Vegetables
Method
Preparation of Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs with the minced garlic, olive oil, salt, and black pepper. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Chicken
Heat a large skillet over medium heat. Add the marinated chicken thighs and cook for about 7-8 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Deglaze the Skillet
In the same skillet, pour in the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce for about 3-4 minutes.
Preparation of Vegetables
- 4
Chop the Vegetables
While the chicken is marinating, chop the zucchini, red bell pepper, and carrots into bite-sized pieces.
- 5
Sauté the Vegetables
In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes, or until they are tender but still crisp. Season with salt and pepper to taste.
Combine and Serve
- 6
Combine Chicken and Sauce
Return the cooked chicken to the skillet with the white wine sauce. Cook together for an additional 2-3 minutes to allow the flavors to meld.
- 7
Serve with Vegetables
Serve the garlic chicken hot, garnished with fresh parsley and accompanied by the sautéed seasonal vegetables.
