Spanish Pollo al Ajillo

Ingredients

• •4 chicken thighs, bone-in and skin-on
• •6 cloves of garlic, minced
• •1/4 cup olive oil
• •1 tsp paprika
• •1/2 tsp cumin
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/2 cup white wine (or chicken broth)
• •2 tbsp fresh parsley, chopped
• •1 lemon, cut into wedges

Instructions

1. 1

   In a large mixing bowl, combine the minced garlic, paprika, cumin, salt, and black pepper.

2. 2

   Add the chicken thighs to the bowl and coat them thoroughly with the spice mixture. Let them marinate for about 10 minutes.

3. 3

   Heat the olive oil in a large skillet over medium-high heat.

4. 4

   Once the oil is hot, add the chicken thighs, skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy.

5. 5

   Flip the chicken thighs and add the white wine (or chicken broth) to the skillet. Bring to a simmer.

6. 6

   Reduce the heat to medium and cover the skillet. Cook for another 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

7. 7

   Once done, remove the chicken from the skillet and let it rest for a few minutes before serving.

8. 8

   Garnish with fresh parsley and serve with lemon wedges on the side.