Entrée: Spain – Pollo al Ajillo (Garlic Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts (halal-certified), about 1.5 lb total (680 g total)
6–8 garlic cloves, thinly sliced
3 tbsp (45 ml) olive oil
2 tbsp (30 g) salted butter
1–2 tsp (5 to 10 ml) smoked or sweet paprika
Salt, to taste
Ground black pepper, to taste
3 green onions, sliced
Butter lettuce, for serving

Show original ingredient measurements

2 bone-in chicken breasts (halal-certified), about 1.5 lb total (680 g total)
6–8 garlic cloves, thinly sliced
3 tbsp (45 ml) olive oil
2 tbsp (30 g) salted butter
1–2 tsp smoked or sweet paprika
Salt, to taste
Ground black pepper, to taste
3 green onions, sliced
Butter lettuce, for serving

Instructions

1. Season chicken with salt, pepper and paprika.
2. Heat olive oil in a large skillet over medium heat; add chicken skin-side down and brown well on both sides, then remove and set aside.
3. Add butter and sliced garlic to the pan; cook briefly until fragrant and lightly golden (do not burn).
4. Return chicken to the skillet, cover, and simmer on low for 20–25 minutes until cooked through.
5. Stir in green onions in the last 2 minutes of cooking.
6. Serve chicken with the garlic pan sauce and butter lettuce dressed simply with olive oil and a pinch of salt.