Gambas al Ajillo (Garlic Shrimp) - SHELLFISH-FREE VERSION
A classic Spanish tapas dish made WITHOUT SHRIMP, featuring garlic, olive oil, and chili flakes. Using chicken instead for the same great flavor.
Ingredients
- about 450 g Chicken Breast
- 1/4 cup Olive Oil
- 6 cloves Garlic
- 1/4 cup Dry White Wine (optional)
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Smoked Paprika
- 2 tbsp Fresh Parsley
- to taste Salt
- to taste Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g Chicken Breast into 2.54 cm pieces. Mince the 6 cloves Garlic. Chop the 2 tbsp Fresh Parsley.
- 2Heat the 1/4 cup Olive Oil in a large 30.48 cm skillet over medium heat, which is 175°C.
- 3Add the minced garlic and 1/2 tsp Red Pepper Flakes to the hot oil. Cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute. Do not let the garlic burn.
- 4Add the about 450 g Chicken Breast pieces to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C, about 5-7 minutes.
- 5If using, pour in the 1/4 cup Dry White Wine. Let it bubble and simmer until the liquid has reduced by about half, about 1 minute.
- 6Stir in the 1/2 tsp Smoked Paprika, salt to taste, and black pepper to taste. Cook for 30 seconds more, stirring to combine.
- 7Remove the skillet from the heat. Stir in most of the 2 tbsp Fresh Parsley, reserving a little for garnish.
- 8Serve the Gambas al Ajillo immediately, garnished with the remaining fresh parsley.
Substitutions
Shrimp → Chicken Breast
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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