Garlic Chicken

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This aromatic Spanish garlic chicken, traditionally known as pollo al ajillo, is a classic tapas-style dish that focuses on deep, savoury flavours. By using skinless chicken thighs and heart-healthy olive oil, this recipe provides a satisfying and high-protein meal that is naturally low in carbohydrates. The combination of dry fino sherry and slow-cooked garlic creates a rich, fragrant sauce that perfectly coats the tender meat, making it a sophisticated choice for a midweek dinner.

As a diabetes-friendly option, this dish is excellent when served alongside a generous portion of steamed green vegetables or a crisp seasonal salad. The use of smoked paprika and fresh herbs ensures maximum flavour without the need for excessive salt. It is a brilliant example of how simple, Mediterranean-style cooking can be both healthy and comforting, offering a nutritious homemade meal that feels like a weekend treat.

Ingredients for Garlic Chicken

4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces, or 12 chicken wings, tips removed
Sweet paprika
ملح وفلفل أسود مطحون طازج
80 مل زيت زيتون
6 cloves garlic, crushed, plus 2 cloves, minced
3 fresh thyme sprigs
2 ورق غار
1/2 cup fino or manzanilla sherry
1/2 cup chicken broth
Chopped fresh flat-leaf parsley for garnish

How to make Garlic Chicken

Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.

سخن الفرن مسبقًا إلى 204 درجة مئوية.

In a large sauté pan, heat the oil over medium heat. Add the crushed garlic and cook, stirring, until softened but not coloured, 2 minutes. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely coloured on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a cazuela or baking dish large enough to hold them in a single layer.

Remove the crushed garlic from the oil and discard. Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil. Remove from the heat and pour over the chicken.

Bake the chicken until cooked through, 25 to 30 minutes. Remove from the oven and discard the bay leaves and thyme. If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to the cazuela. Sprinkle with the parsley and serve at once.

You also can complete the cooking on the stove top. Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.