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Pollo en Salsa de Ajo
Tender chicken pieces simmered in a rich and creamy garlic sauce, a flavorful dish that pairs well with rice or pasta.
ð§ ææ
- 1.5 lbs Chicken pieces (thighs or breasts)
- 8 Garlic cloves(minced)
- 1 medium Onion(chopped)
- 1 cup Chicken broth
- 1/2 cup Heavy cream or evaporated milk
- 2 tbsp Butter
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper.
- 2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken from skillet and set aside.
- 3
Add the remaining 1 tbsp butter to the skillet. Add chopped onion and sauté until softened, about 3-4 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly.
ð¡ ããã®ã³ã: Deglazing the pan adds extra flavor to the sauce. - 6
Stir in the heavy cream or evaporated milk. Return the chicken to the skillet. Reduce heat to low, cover, and simmer until chicken is cooked through and the sauce has thickened, about 15-20 minutes.
ð¡ ããã®ã³ã: Simmer gently to avoid curdling the cream. - 7
Garnish with fresh chopped parsley and serve hot.
ð¡ ããã®ã³ã
- âFor a richer sauce, you can add a tablespoon of grated Parmesan cheese.
- âAdjust the amount of garlic to your preference.
- âIf the sauce is too thick, add a little more chicken broth or milk.
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- Add a splash of white wine to the sauce for extra flavor.
- Incorporate a pinch of red pepper flakes for a hint of spice.