Andalusian Chicken in Garlic Sauce | One of Spain’s Best-Kept Recipes

This Andalusian chicken in garlic sauce, known as pollo en salsa Andaluza, is one of Spain’s best-kept chicken recipes. It’s packed with flavors, easy to make, and done in about 30 minutes. Serve it as a tapas appetizer or even as a main course, next to some roasted potatoes and a garden salad.

To make this recipe, I used boneless chicken breast. But you can also use chicken breast with skins, chicken thighs, or a combination of both. However, cooking times will vary. Just make sure the chicken reaches at least 165°F – 74°F in the thickest part to ensure it’s fully cooked through.

As for the garlic sauce, I used a handheld blender to bring it together. If you don’t have one, you can also use a food processor, stand-up blender, or even a NutriBullet. For the liquid, I used chicken broth, but you can also use vegetable broth or even water if you like. Just make sure to season accordingly.

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months. Just add in some more broth when reheating if the sauce looks too thick. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 
SWEET SMOKED SPANISH PAPRIKA 

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Watch the Video Below on How to Make Andalusian Chicken in Garlic Sauce

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Andalusian Chicken in Garlic Sauce | Pollo en Salsa Andaluza

Course Appetizer, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 360 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 boneless chicken breast 10 oz / 300 grams each
• 2 slices baguette 1 inch / 2.50 cm thick each
• 8 cloves garlic (skins removed)
• 1 medium yellow onion (roughly diced)
• 1 green bell pepper (roughly diced)
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 medium tomato (roughly diced)
• 1 cup chicken broth 240 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Add the chicken breasts over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each one into pieces that are 1 1/4 inches (4 cm)

2. Heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes, add in the pieces of chicken, all in a single layer, and fry for 2 minutes per side, then remove and set aside

4. Using the same pan with the same heat, add in the slices of baguette and the cloves of garlic, fry the ingredients for 3 to 4 minutes or until lightly golden fried all around, then remove from the pan and set aside

5. Once again, using the same pan with the same heat, add in the chopped onion and green bell pepper, and mix continuously

6. After 4 minutes and the vegetables are lightly sautéed, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the chopped tomato, and season with salt & pepper, mix continuously for 3 minutes, then turn off the heat

7. Add the fried slices of baguette and cloves of garlic into a tall plastic cylinder, along with the vegetables in the fry pan and the chicken broth, and using a handheld blender, blend the ingredients until you get a smooth puree (you can also use a food processor or stand-up blender)

8. Heat the same fry pan with a medium heat and add in the puree, gently mix together

9. When it comes to a simmer, add the pieces of chicken and their juices back into the pan, all in a single layer, and gently flip each one so they're fully coated in the sauce, and then place a lid on the pan and lower to a low heat, simmer for 5 minutes or until the chicken is fully cooked through (165°F - 74°F)

10. Transfer into serving dishes and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Andalusian Chicken in Garlic Sauce | Pollo en Salsa Andaluza

Amount Per Serving

Calories 360 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 92mg31%

Sodium 487mg21%

Potassium 761mg22%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 4g4%

Protein 33g66%

Vitamin A 660IU13%

Vitamin C 34mg41%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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