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Pollo al Ajillo (Spanish Garlic Chicken)

Name: Pollo al Ajillo (Spanish Garlic Chicken)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g Chicken thighs; 10 cloves Garlic; 5 tbsp Olive oil; 0.5 cup White wine; 1 Bay leaf; 0.5 tsp Paprika; 1 Dried chili; Salt & pepper; Parsley; Baguette

Bite-size chicken browned in olive oil with plenty of garlic and finished with white wine — the Spanish garlic chicken, the poultry cousin of gambas al ajillo. One pan, and irresistible with bread to mop up the sauce.

Ingredients

4servings

Chicken thighs · bite-size pieces600 g
Garlic · whole or sliced10 cloves
Olive oil5 tbsp
White wine · or sherry0.5 cup
Bay leaf1
Paprika · optional0.5 tsp
Dried chili · optional1
Salt & pepper · to taste
Parsley · to garnish
Baguette · to serve

Steps

Season the chicken with salt and pepper.
⏲ 2 min
Heat olive oil in a pan and gently fry the garlic over low heat until golden and fragrant (don't burn it).
⏲ 3 min
Turn up the heat and brown the chicken on all sides.
⏲ 6 min
Add the white wine, bay leaf, paprika, and dried chili, and simmer until the alcohol cooks off and the sauce reduces a little.
⏲ 6 min
Season with salt and pepper and scatter parsley. Serve with baguette to soak up the sauce.
⏲ 1 min

Tips & Variations

Variations

Sherry version: Use Spanish sherry instead of white wine for deeper flavor.
With potatoes: Griddle thin potato slices (patatas) alongside.
Spicier: Add more dried chili.
Herbed: Add rosemary and thyme.

Tips

Fry the garlic low and slow for aroma, but don't burn it — burnt garlic turns bitter.
Brown the chicken well for the best flavor.
After the wine goes in, scrape the pan to dissolve the browned bits into the sauce.
The sauce is rich — baguette is a must.

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