Spanish Garlic Chicken with Olive Salad
- 25 mintotal time
- $3.24£2.09a serving
- 533498calories
- 40 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Golden chicken pieces in a garlicky lemon sauce, in the style of pollo al ajillo, with olive salad and bread.
Ingredients
Serves 4.
- 1.25 lb boneless skinless chicken thighs, cut into bite-size pieces
- 8 garlic cloves, thinly sliced
- 1 lemon
- ½ bunch parsley, chopped
- ½ romaine lettuce, torn
- 2 oz pitted Kalamata olives
- ½ red onion
- 11 oz crusty bread (French loaf or baguette), toasted, to serve
- 3 tbsp olive oil
- ½ tsp smoked paprika
- 2 bay leaves
- 1 vegetable bouillon cube
- 2 tsp apple cider vinegar
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), celery. Check the label: milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Season the chicken with salt, black pepper and the smoked paprika.
- Heat 2 tablespoons of the olive oil in a large frying pan on medium-high heat and fry the chicken for 6–7 minutes, turning, until golden all over.
- Lower the heat to medium, add the garlic and bay leaves and cook for 2 minutes, stirring, until the garlic is pale golden but not brown. Add ½ cup (120 ml) of water with the bouillon cube crumbled in and the juice of half the lemon. Simmer for 3–4 minutes, until the sauce has reduced by half and the chicken is cooked through with no pink inside (165°F).
- Meanwhile, wash your hands and, on a clean board with a clean knife (not the ones used for the raw chicken), thinly slice the red onion. Toss it with the romaine, olives, apple cider vinegar, the rest of the oil and a pinch of salt.
- Remove the bay leaves, scatter the chicken with the parsley and serve with the salad, the rest of the lemon in wedges and the crusty bread to mop up the juices.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 600 g chicken thigh fillets, cut into bite-size pieces
- 8 garlic cloves, thinly sliced
- 1 lemon
- ½ bunch parsley, chopped
- ½ romaine lettuce, torn
- 60 g pitted Kalamata olives
- ½ red onion
- 300 g crusty bread (baguette or bloomer), toasted, to serve
- 3 tbsp olive oil
- ½ tsp smoked paprika
- 2 bay leaves
- 1 vegetable stock cube
- 2 tsp cider or white wine vinegar
- salt, to taste
- black pepper, to taste
Contains: gluten, celery. Check the label: milk, soya, sesame, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Season the chicken with salt, black pepper and the smoked paprika.
- Heat 2 tablespoons of the olive oil in a large frying pan on medium-high heat and fry the chicken for 6–7 minutes, turning, until golden all over.
- Lower the heat to medium, add the garlic and bay leaves and cook for 2 minutes, stirring, until the garlic is pale golden but not brown. Add 120 ml of water with the stock cube crumbled in and the juice of half the lemon. Simmer for 3–4 minutes, until the sauce has reduced by half and the chicken is cooked through with no pink inside (74°C).
- Meanwhile, wash your hands and, on a clean board with a clean knife (not the ones used for the raw chicken), thinly slice the red onion. Toss it with the romaine, olives, cider or white wine vinegar, the rest of the oil and a pinch of salt.
- Remove the bay leaves, scatter the chicken with the parsley and serve with the salad, the rest of the lemon in wedges and the crusty bread to mop up the juices.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 533 |
|---|---|
| Protein | 40 g |
| Carbohydrate | 48 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sodium | 1316 mg |
| Calories | 498 |
|---|---|
| Protein | 40 g |
| Carbohydrate | 47 g |
| Fat | 18 g |
| Fibre | 5 g |
| Sodium | 1064 mg |
Worked out from the ingredients, 359 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.24 a serving in the US (range $2.48–$4.30) and £2.09 in the UK (range £1.60–£2.76). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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