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–+ servings
best Pollo al ajillo recipe by the mediterranean fork

Pollo Al Ajillo Recipe

Print Recipe
4 from 3 votes
We dive into the world of "Pollo al Ajillo" – a dish that embodies the heart and soul of Spanish cooking.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Main Course
Cuisine Spanish

Equipment

  • Cutting board
  • Knife /garlic press
  • Medium-size pan
  • Measuring cups and spoons

Ingredients

  • 1/2 chicken cut into chunks
  • 20 garlic cloves
  • 4 tbsp olive oil
  • 1 1/2 cups white wine
  • 1 tbsp black pepper
  • 2 bay leaves

Nutrition

Calories: 450kcal | Carbohydrates: 17g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 0.2mg | Sodium: 15mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg
Servings: 2
Calories: 450kcal

Instructions

  • Start by cutting the chicken into big chunks. Alternatively, you can buy it pre-cut or ask your local butcher to cut it for you. Leave the skin on.
  • Peel the garlic cloves but one and slice thinly. Set aside. Smash the garlic that hasn’t been peeled.
  • Add the olive oil to the pan and the smashed garlic. Heat on medium-low heat. This step will infuse the olive oil.
  • In a big bowl season the chicken with salt and freshly cracked black pepper.
  • Remove the garlic from the pan once it gets browned and fragrant.
  • Add the sliced garlic cloves alongside the chicken and cook on medium-low mixing well and turning the chicken pieces every few minutes.
  • Once all the garlic and chicken pieces get browned and fragrant, add the white wine.
  • Add the bay leaves and mix well.
  • Let cook on medium heat until the sauce evaporates a bit and gets thicker.
  • Serve alongside some fried potatoes and chopped parsley for garnish (optional)
KEYWORD: pollo ajillo recipe