A Peruvian Twist on a Classic: Garlicky Chile Chicken (Pollo al Ajillo)
Details
Forget everything you know about garlic chicken! This Peruvian Pollo al Ajillo from the garlic shop is a flavor explosion. We're talking crispy pan-fried chicken smothered in a zesty, smoky sauce loaded with garlic, Peruvian chiles, and a splash of white wine.
Ingredients
For serving: Steamed white rice and fried or boiled yellow potatoes
Instructions
Prepare the Chicken
Pat the chicken pieces completely dry with paper towels. Season them generously on all sides with salt and pepper.
Brown the Chicken
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Carefully place the chicken pieces in the pan, skin-side down. Sear the chicken for about 5-7 minutes per side, until the skin is golden brown and crispy. Do this in batches if necessary to avoid overcrowding the pan. Once browned, transfer the chicken to a plate and set aside.
Sauté the Aromatics
Reduce the heat to medium-low. In the same skillet, add the sliced garlic and cook, stirring constantly, for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic. Add the chopped red onion and cook until softened, about 5 minutes.
Build the Sauce
Stir in the aji panca and aji amarillo pastes and cook for another minute until fragrant. Sprinkle the flour over the mixture and cook for one minute more, stirring constantly to form a paste.
Deglaze and Simmer
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine bubble and reduce by about half. Stir in the chicken broth and bring the sauce to a gentle simmer.
Finish the Dish
Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
Serve
Stir the butter and fresh parsley into the sauce until the butter has melted. Serve the chicken immediately, spooning a generous amount of the garlic-chile sauce over the top. It is traditionally accompanied by white rice and potatoes.
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