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Pollo al Ajillo
Spanish Garlic Chicken
A classic Spanish dish featuring tender chicken pieces pan-fried and simmered in a generous amount of garlic-infused olive oil, with a splash of white wine and aromatic bay leaves. Simple, rustic, and incredibly flavorful.
ð§ ææ
- 1 kg Bone-in, skin-on chicken pieces(Such as thighs, drumsticks, or a mix. Bone-in, skin-on pieces add more flavor and moisture.)
- 12 cloves Garlic(Peeled and left whole. You can add more if you love garlic!)
- 100 ml Extra virgin olive oil(A good quality olive oil is key for flavor.)
- 100 ml Dry white wine(Such as Albariño or Verdejo. If avoiding alcohol, substitute with chicken broth.)
- 2 Bay leaves(Dried bay leaves.)
- 2 tbsp Fresh parsley(Finely chopped, for garnish.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Pat the chicken pieces thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. This step is crucial for achieving crispy skin and well-seasoned meat.
â±ïž 5 minutes - 2
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat (around 190°C / 375°F). Once the oil is shimmering, carefully add the chicken pieces, skin-side down if applicable. Do not overcrowd the pan; cook in batches if necessary. Sear the chicken for about 4-5 minutes per side, until deeply golden brown and slightly crisp. Remove the browned chicken to a plate and set aside.
â±ïž 15 minutes - 3
Reduce the heat to medium (around 175°C / 350°F). Add the whole, peeled garlic cloves to the same skillet. Sauté the garlic, stirring occasionally, for about 5-7 minutes, until they are fragrant, lightly golden, and just beginning to soften. Be careful not to burn them, as burnt garlic will turn bitter.
â±ïž 7 minutes - 4
Return the browned chicken pieces to the skillet, nestling them among the garlic cloves. Pour in the white wine and add the bay leaves. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pan â these are packed with flavor.
â±ïž 3 minutes - 5
Cover the skillet with a lid, reduce the heat to low (around 150°C / 300°F), and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F). The garlic cloves should be soft and sweet.
â±ïž 25 minutes - 6
Remove the bay leaves. Taste the sauce and adjust seasoning with salt and pepper if needed. Stir in most of the chopped fresh parsley. Serve the Pollo al Ajillo hot, spooning the garlicky olive oil sauce over the chicken. Garnish with the remaining fresh parsley.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor the best flavor, use bone-in, skin-on chicken pieces. The skin renders fat and adds richness, while the bone imparts flavor to the sauce.
- âDon't be shy with the garlic! The whole cloves will become sweet and mellow during cooking, infusing the oil beautifully.
- âServe with crusty bread to soak up the delicious, garlicky olive oil sauce. It's the best part!
- âEnsure the chicken is well-browned in step 2 for maximum flavor development.
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- Add a pinch of red pepper flakes along with the garlic for a hint of heat.
- For a seafood twist, add large shrimp during the last 5 minutes of simmering.
- A splash of sherry vinegar or lemon juice at the end can add brightness.