Spanish

Pollo al Ajillo

Name: Pollo al Ajillo
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 whole chicken (approx. 1.2 kg), cut into small bone-in pieces; 1 entire head of garlic (10-12 cloves), unpeeled but slightly crushed; 100ml extra virgin olive oil; 200ml dry white wine (e.g., Fino Sherry or Verdejo); 2 dried cayenne peppers (guindillas) or a pinch of red pepper flakes; 2 sprigs fresh thyme or rosemary; Salt and black pepper; Fresh parsley, chopped (for garnish)

Chicken pieces braised in white wine and a generous amount of garlic until the sauce is sticky, fragrant, and impossible to resist mopping up.

45 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Season the Chicken: Pat the chicken pieces completely dry with paper towels. Season generously on all sides with salt and black pepper.

2
Infuse the Oil: Heat the olive oil in a large, wide skillet over medium-low heat. Add the crushed, unpeeled garlic cloves and cook gently for 5-7 minutes until they are soft and golden brown. Remove the garlic with a slotted spoon and set aside.
3
Fry the Chicken: Increase the heat to medium-high. Add the chicken pieces to the garlic-infused oil in a single layer. Fry for 15-20 minutes, turning occasionally, until the chicken is deeply browned and crispy on all sides.
4
Aromatize: Add the dried cayenne peppers and herbs (thyme/rosemary) to the pan, cooking for 1 minute until fragrant.
5
Deglaze and Simmer: Return the reserved garlic cloves to the pan. Pour in the dry white wine. Scrape the bottom of the pan to release any browned bits. Let the wine boil aggressively to burn off the alcohol, then reduce the heat to medium-low.
6
Reduce the Sauce: Let the chicken simmer uncovered for 10-15 minutes until the wine reduces to a thick, sticky glaze that coats the chicken, and the meat is cooked through. Garnish with fresh chopped parsley and serve hot.

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