Gambas al Ajillo (Garlic Shrimp) - SHELLFISH-FREE VERSION

Ingredients

• 1 lb 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

Instructions

1. 1Cut the 1 lb Chicken Breast into 1-inch pieces. Mince the 6 cloves Garlic. Chop the 2 tbsp Fresh Parsley.
2. 2Heat the 1/4 cup Olive Oil in a large 12-inch skillet over medium heat, which is 350°F (175°C).
3. 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.
4. 4Add the 1 lb 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 165°F (74°C), about 5-7 minutes.
5. 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.
6. 6Stir in the 1/2 tsp Smoked Paprika, salt to taste, and black pepper to taste. Cook for 30 seconds more, stirring to combine.
7. 7Remove the skillet from the heat. Stir in most of the 2 tbsp Fresh Parsley, reserving a little for garnish.
8. 8Serve the Gambas al Ajillo immediately, garnished with the remaining fresh parsley.

Substitutions

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