Pollo al Ajillo con Tomates Secos (Garlic Chicken with Sun driedTomatoes)

Pollo al Ajillo con Tomates Secos is one of the quickest prep dishes I know. This seemingly simple dish boasts full flavors, amazing textures, and marvelous aromas. If you looking for an easy fix one night, give this a try.

Pairs great with: Albariño

Full time: 30-60 minutes based on cut of meat (thinner boneless cooks faster)
Serves 2-4

You will need:

2 lbs. chicken (I am using thighs but boneless breasts work really good too)
1/2 cup sundries tomatoes in olive oil
1/2 cup basil
2 tbsp olive oil
2 tbsp minced chopped garlic
Salt
Ground black pepper

Let us begin:

Heat oven to 350.

In a cast iron or oven safe pan pour olive oil, add in the minced garlic and sun dried tomatoes.

Cook for 3-5 minutes over medium-high heat until garlic begins to turn translucent.

While this cooks season chicken with salt and pepper to your liking.

Add chicken into hot pan, top side down. I like to bunch all the tomatoes into a pile in the middle to help.

Then just place the pile onto the chicken to get last piece into pan.

Cook for 5-8 minutes to brown off. Flip over allowing the sun dried tomatoes to end up under the chicken as much as possible.

Cook additional 5-8 minutes.

Move to oven to finish off cooking. The breasts should be done in about 10-15 minutes, thighs will take about 30.

Once chicken reaches 160 on thermometer, slice basil as thin as you can.

Spread basil over the chicken and return to oven until it reaches proper serving temperature.

Remove from oven and serve immediately, enjoy!