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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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Simmer gently to avoid curdling the cream. - 7
Garnish with fresh chopped parsley and serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer sauce, you can add a tablespoon of grated Parmesan cheese.
- โAdjust the amount of garlic to your preference.
- โIf the sauce is too thick, add a little more chicken broth or milk.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of white wine to the sauce for extra flavor.
- Incorporate a pinch of red pepper flakes for a hint of spice.