Culinary experts share techniques for cooking tender chicken

Various culinary experts have shared techniques to ensure chicken remains tender and flavorful during cooking. To prevent chicken breasts from becoming dry, chefs Dani García and Jesús Sánchez recommend preparing a sauce using 250 ml of meat or vegetable broth thickened with tapioca or cornstarch.

Chef Enrique Sánchez suggests making deep, cross-shaped diamond cuts on the top of the breast to allow heat to penetrate more quickly, reducing overall cooking time. Chef Marta Verona also advocates for simple pan-searing methods.

In a different approach to poultry, cook Manoli García recommends a specific method for garlic chicken (pollo al ajillo). Her technique involves using equal parts white wine and water—approximately 200 ml each—along with two to three tablespoons of vinegar and a significant amount of garlic used in various forms: whole, minced, and mashed with parsley.