Step 1

Season the chopped chicken with salt and pepper.

Step 2

Set a medium to large skillet on medium-high heat and add olive oil.

Step 3

Once the oil is ready, start browning the chicken.  (Note: Do not place the chicken pieces too close to each other.)

Step 4

Once all the chicken is browned, put everything back in the skillet and add garlic, salt, and pepper, dried thyme, rosemary, and bay leaves.

Step 5

Mix everything to combine.  Put a lid on the skillet, adjust the heat to medium and cook for 15 to 20 minutes while mixing occasionally.

Step 6

Remove the lid and adjust the heat back to medium-high.  Pour the sherry on the garlic chicken and do not touch for about 3 minutes.

Step 7

Start mixing, and if bits are sticking in the bottom of the pan, the sherry should have deglazed them so that everything would be combined.

Step 8

Continue cooking uncovered (mixing occasionally) until the sherry has completely evaporated. It usually takes about 10 minutes.

Step 9

Take your pollo al ajillo off the heat, garnish with some fresh parsley (if preferred), and serve.