Pollo al Ajillo (Garlic Chicken)

Recipe contributed to Hispanic Kitchen by Tammy Cuevas
6 boneless, skinless chicken breasts

GOYA® Adobo con pimiento, to taste
½ cup vegetable oil
10 cloves garlic, minced
2 teaspoons dried thyme
½ cup cooking sherry
1 packet GOYA® chicken bouillon
1 cup water

Season the chicken with adobo, to taste.  Cook the chicken in the vegetable oil over medium heat for 10 minutes. Turn the chicken, cooking 5 minutes on the second side.  Remove the chicken.  Add the garlic and thyme and stir for two minutes.  Deglaze the pan with the cooking sherry and bring to a boil.  Return the chicken to the skillet, add the water and bouillon, and lower to simmer.  Cover the pan and cook for 10 minutes.  Turn the chicken pieces and cook for 10 additional minutes, covered.  When serving, pour garlic sauce over chicken pieces.

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