Spanish Garlic Chicken (Pollo al Ajillo)

Spanish Garlic Chicken (Pollo al Ajillo) is a simple, rustic Spanish dish with juicy chicken, garlic, extra virgin olive oil, and a splash of sherry for bold flavor.

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 and sauté for 1–2 minutes until golden and fragrant, then remove it with a slotted spoon and set aside.
Pat the chicken dry with paper towels, then season both sides with salt and black pepper. Place the chicken in the same pan and sear for 5–7 minutes per side until golden. Remove and set aside.
Discard excess oil, leaving about 4 tablespoons in the pan.
Return the browned chicken and garlic to the pan, then pour in the sherry wine. Gently scrape the bottom to lift all the browned bits into the sauce. Lower the heat to medium-low and let it simmer for 10–15 minutes, until the chicken is fully cooked and the wine has reduced.
Taste the sauce and adjust the salt if needed. Serve hot with garlic and pan sauce spooned over the top.

Notes

Brown the Garlic Just Right: I like to watch it closely and take it off the heat as soon as it turns golden; it keeps the flavor sweet and mellow, not bitter.

Dry the Chicken Thoroughly: I always pat it down with paper towels before cooking so it browns nicely and doesn’t steam in the pan.

Deglaze the Pan Well: I like to scrape every bit off the bottom when I pour in the wine; it adds so much flavor to the sauce.

Let the Sauce Reduce Slowly: I give it the full simmer time so the sherry melts into the oil and makes a rich, garlicky glaze.

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