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Pollo al Ajillo Puertorriqueño
A flavorful Puerto Rican take on chicken in garlic sauce, featuring tender chicken pieces sautéed with an abundance of garlic, olive oil, white wine, and seasonings. This dish is often served with rice and beans or mofongo.
🧂 Składniki
- 1.5 lbs Chicken thighs(boneless, skinless, cut into 1.5-inch pieces)
- 1 tsp Adobo seasoning
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 4 tbsp Olive oil
- 10 cloves Garlic(minced)
- 0.5 cup White wine
- 0.5 tsp Chicken bouillon
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instrukcje
- 1
Season the chicken pieces with adobo, salt, and pepper.
- 2
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides, about 3-4 minutes per side. Remove chicken from the pan and set aside.
- 3
Add the remaining 2 tablespoons of olive oil to the pan. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Stir in the chicken bouillon.
- 5
Return the chicken to the pan. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for about 10-15 minutes, or until the chicken is cooked through and tender.
- 6
Garnish with fresh chopped parsley before serving.
💡 Wskazówki profesjonalistów
- ✓Don't overcrowd the pan when searing the chicken, cook in batches if necessary.
- ✓Be careful not to burn the garlic, as it will turn bitter.
- ✓Adjust the amount of garlic to your preference.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add sliced onions or bell peppers along with the garlic.
- For a spicier kick, add a pinch of red pepper flakes.
- Serve with a squeeze of fresh lime or lemon juice.