It’s been awhile since I’ve posted something here that wasn’t a rice or noodle dish. But today I came up with this variation on pollo al ajillo which could be served with rice or, as a low-carb option, is perfectly tasty on its own. If you don’t fancy spinach you can just leave it out. Likewise the guindilla (hot chilis). From start to finish it takes about 45 minutes.
Unlike traditional pollo al ajillo recipes, which use the whole chicken chopped up into stew-size pieces, I am using boneless chicken breast. I’ve also made something similar to this with chicken thighs. So you can see it’s pretty versatile. I throw in my garlic right at the beginning, but those who prefer less “toasted” garlic should add it with the peppercorns (and chilis) after turning the chicken pieces to brown on the other side.
Ingredients and instructions below…
- 2 boneless chicken breasts, cut into bite-sized pieces
- 1 head of garlic, cloves peeled and coarsely sliced
- sea salt, pimentón, black peppercorns
- guindillas (hot chilis – optional)
- 75 ml olive oil
- 125 ml dry sherry (manzanilla)
- juice of one lemon
- 175 grams baby spinach , slightly wilted
Rub the chicken breast pieces with salt and pimentón (La Chinata is best, either mild or spicy). Let sit for a few minutes. Then heat the olive oil in a skillet and add the chicken. When the pieces have browned on one side, turn them over and add the sliced garlic cloves, black peppercorns and guindillas. Sautée until well-browned on both sides, then remove the skillet from the heat and add the sherry. Return to heat and quickly stir until the sherry and olive oil is well blended. Turn the heat down, cover the pan, and simmer until the chicken is cooked through, about 15 minutes. Stir in the lemon juice, then add the wilted baby spinach leaves and stir until it cooks down a bit. Serve immediately.