Pollo al Ajillo

Transport yourself to Spain with pollo al ajillo. This mouthwatering chicken dish is a staple in Spanish cuisine and easy to make at home.

Recipe Developer-Estefania

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Cook Time 30

Total Time 30

Ingredients

Instructions

In a large casserole pan, heat the extra virgin olive oil over medium-high heat. Add the garlic to the hot oil and sauté until golden brown and fragrant, being careful not to burn it. This should take about 1-2 minutes.
Remove the garlic from the pan with a slotted spoon and set it aside.
Pat the chicken pieces dry with paper towels and season them with salt and pepper.
In the same skillet, add the chicken pieces and cook until they are golden brown, about 5-7 minutes per side.
Once the chicken is browned, remove from the pan and set aside.
Remove excess oil from the pan, leaving about 4 tablespoon of extra virgin olive oil.
Return the browned chicken and garlic to the pan, pour in the sherry wine, and scrape the bottom of the pan to release any browned bits.
Reduce the heat to medium-low, and let the chicken simmer in the wine for about 10-15 minutes, or until the chicken is cooked through and tender and the wine has been almost completely reduced.
Taste the sauce and adjust the seasoning with additional salt if needed.
Serve the chicken hot, spooning the garlic and sauce over the top. Pairs with poor man’s potatoes.

Notes

Quality Ingredients: To make your dish extra delicious, use high-quality extra virgin olive oil and fresh garlic. The good oil adds richness, and fresh garlic tastes way better than pre-minced or dried.

Cooking the Garlic: When sautéing garlic, watch it closely. It can go from golden to burnt in a flash. If it’s browning too quickly, lower the heat.

Browning the Chicken: For browning chicken, don’t crowd the pan. If pieces are too close, they’ll steam instead of searing. Cook in batches if needed.

Reducing Oil: To avoid a greasy dish, remove excess oil. Just keep enough to cook the chicken and flavor the sauce.

Deglazing the Pan: When adding sherry wine, scrape up the browned bits from the pan. They add lots of flavor to the sauce.

Simmering Time: Simmering is key for tender chicken and a rich sauce. Don’t rush it—let the wine reduce and thicken for the best results.

Taste and Adjust: Before serving, taste the sauce and adjust the seasoning if needed. A bit more salt or pepper might do the trick.

Serving Suggestions: Pollo al Ajillo goes great with simple sides like poor man’s potatoes, crusty bread, or a light salad. The sauce is flavorful, so having something to soak it up is perfect.

Resting Time: Let the chicken rest for a few minutes after cooking. This keeps the meat juicy and tender.

Nutrition