Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.
Pollo al Ajillo
- Total time - 45 minutes
- Prep time - 15 minutes
- Cooking time - 30 minutes
- Servings: 4
- Country: Spain
The secret to a perfect pollo al ajillo is in the slow cooking. The goal is to allow the garlic to infuse the oil without burning it, creating a sweet and nutty flavor that complements the chicken perfectly. Using bone-in, skin-on chicken pieces like thighs or drumsticks adds flavor and keeps the meat moist and juicy. This dish is versatile enough to be a hearty main course or a delicious tapas to share with friends. It's a simple, comforting, and deeply satisfying meal that showcases the quality of its core ingredients.
Ingredients
Ingredients
- 1000 g chicken thighs or drumsticks, cut into pieces
- 10 pieces garlic cloves, peeled and whole
- 150 ml extra virgin olive oil
- 50 ml dry sherry or dry white wine
- 1 teaspoon sweet paprika
- fresh parsley, chopped
- salt and black pepper
Instructions
Preparation
Frying and Cooking
In a large skillet or cazuela, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides. This will take about 10 minutes. Once browned, reduce the heat to medium-low.
Add the whole garlic cloves to the pan with the chicken. Cook slowly, stirring occasionally, until the garlic is golden brown and the chicken is cooked through. This should take about 15-20 minutes. The garlic should be soft and fragrant, not burnt.
Increase the heat and pour in the sherry or white wine. Let the alcohol evaporate, which will take about 2-3 minutes. Add the sweet paprika and stir briefly to combine.
Add the chopped fresh parsley and stir. Remove from heat.
Serving
Serve the pollo al ajillo immediately, garnished with a little extra fresh parsley. It is traditionally served with plenty of crusty bread to dip into the flavorful garlic oil.