Pollo al Ajillo with Paprika Potatoes from the Pan
Juicy chicken thighs with crispy pan-fried potatoes, peppers and plenty of garlic, all in one pan, like in a Spanish village kitchen.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 1000 g Bone-in chicken thighs with skin
- 600 g Waxy potatoes
- 2 pc red bell peppers
- 8 pc garlic cloves
- 2 tsp smoked sweet paprika powder (pimentón dulce)
- 4 tbsp olive oil
- 2 pc bay leaves
- 1 bunch thyme
- 1 pc lemon
- 150 ml water
- 1 bunch flat-leaf parsley
- salt
- pepper
Method
- Season the chicken pieces with salt and pepper. Wash the potatoes and cut them into pieces about 2 cm in size. Remove the seeds from the peppers and cut them into strips. Peel the garlic, thinly slice 4 cloves and leave 4 cloves whole.
- Heat the olive oil in a large pan with a lid over medium heat. Fry the chicken skin-side down for 6 to 8 minutes until the skin is crispy. Then turn it, fry for 3 more minutes and remove from the pan.
- Add the potatoes to the fat, season with salt and fry for 8 minutes, turning them occasionally, until they take on a little color. Add the pepper strips and garlic slices and fry for 3 minutes.
- Take the pan off the heat briefly, stir in the paprika powder so it doesn't burn. Pour in the water, add the bay leaves and thyme. Place the chicken skin-side up on the potatoes and add the whole garlic cloves.
- Cover the pan and cook over low to medium heat for 25 to 30 minutes, until the meat is cooked through (core temperature 75 °C) and the potatoes are soft. Remove the lid during the last 5 minutes.
- Squeeze the lemon and drizzle the juice over the dish. Chop the parsley and sprinkle it on top. Remove the bay leaves and serve hot.