Pollo al Ajillo

🔥 Prep

• Cut the 1 kg chicken into bite-sized pieces (about 2‑3 cm cubes) and pat dry.
• Peel and thinly slice the 10 garlic cloves.
• Measure out ½ cup olive oil, ½ cup white wine, 1 tsp rosemary, and 1 tsp salt; have them ready near the stove.

🔥 Cook

• 1. Heat the ½ cup olive oil in a large skillet over medium heat.
• 2. Add the sliced garlic and sauté for 1 minute until fragrant but not browned.
• 3. Increase the heat to medium‑high, add the chicken pieces, season with the salt and rosemary, and brown for 5‑6 minutes, turning occasionally until golden.
• 4. Pour in the ½ cup white wine, scrape up any browned bits, and simmer for 3 minutes to reduce slightly.
• 5. Reduce the heat to low, cover the skillet, and cook for 15 minutes until the chicken is cooked through.
• 6. Uncover, raise the heat to medium, and cook for another 2 minutes to thicken the sauce if desired.
• 7. Taste and adjust seasoning with extra salt if needed.

🔥 Serve

• Transfer the Pollo al Ajillo to a warm serving platter and drizzle with any pan juices.
• Serve hot with crusty bread or baguette to soak up the garlicky sauce.
• Pair with a simple green salad dressed with lemon vinaigrette or alongside steamed white rice or roasted potatoes.