Pollo Al Ajillo
Transport your taste buds to the rustic kitchens of Spain with this classic Pollo Al Ajillo recipe, a flavor-packed dish that celebrates the simple yet bold combination of garlic, olive oil, and tender chicken. This Spanish garlic chicken is a one-pan marvel, featuring golden-browned chicken pieces simmered in a zesty sauce of dry white wine, chicken stock, and aromatic herbs like thyme and bay leaves. The optional touch of smoked or sweet paprika adds a subtle depth of flavor, while the final garnish of fresh parsley brings a burst of color and freshness. Ready in under an hour, this easy-to-make dish is perfect for dinner parties or cozy family meals, especially when paired with crusty bread or fluffy rice to soak up the rich, garlicky sauce. A true Mediterranean delight, Pollo Al Ajillo is your go-to recipe for effortless elegance and timeless flavors.
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Ingredients
- 1.5 kg Chicken (bone-in, skin-on, cut into pieces)
- 8 Garlic cloves (peeled and thinly sliced)
- 4 tbsp Olive oil
- 1 cup Dry white wine
- 0.5 cup Chicken stock
- 2 Bay leaves
- 1 tsp Paprika (sweet or smoked, optional)
- 2 sprigs Fresh thyme (or 1 tsp dried thyme)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped, for garnish)
Directions
Step 1
Pat the chicken pieces dry with paper towels and season them generously with salt, pepper, and paprika (if using).
Step 2
Heat the olive oil in a large skillet or wide pan over medium heat until hot but not smoking.
Step 3
Add the chicken pieces to the pan, skin-side down, and cook for 5-7 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan. Once browned, transfer the chicken to a plate and set aside.
Step 4
Lower the heat to medium-low and add the sliced garlic to the same pan. Sauté for 1-2 minutes until fragrant but not browned.
Step 5
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 6
Add the chicken stock, bay leaves, and thyme sprigs to the pan, then return the browned chicken pieces to the pan, skin-side up.
Step 7
Cover the pan with a lid and let the chicken simmer gently over low heat for 25-30 minutes, or until the chicken is fully cooked and tender. Occasionally baste the chicken with the sauce during cooking.
Step 8
Remove the lid and increase the heat to medium-high to thicken the sauce slightly for 5 minutes.
Step 9
Discard the bay leaves and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Step 10
Garnish the dish with freshly chopped parsley and serve hot. Pollo Al Ajillo pairs wonderfully with crusty bread, roasted potatoes, or a side of rice.
Nutrition Facts
| Serving size | (2009.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4376.0 |
| Total Fat 268.3g | 0% |
| Saturated Fat 68.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1330.7mg | 0% |
| Sodium 3670.9mg | 0% |
| Total Carbohydrate 17.7g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 3.2g | |
| Protein 413.9g | 0% |
| Vitamin D 75IU | 0% |
| Calcium 254.6mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 3710.7mg | 0% |
Source of Calories