Chicken With Garlic, Sizzling Garlic Chicken
Pollo al Ajillo celebrates succulent chicken bathed in fragrant garlic and olive oil, kissed with lemon and herbs. Crisp edges and savory juices make every bite deeply comforting and aromatic. This classic Spanish favorite is as joyous in its simplicity as it is in flavor.
Easy
4
10 mins
35 mins
380 / serving
Non-Veg
Above values do not change with any serving size changes you make below
Follow each phase with a cleaner flow from ingredient prep to final plating.
| 1.2 kg / 2.6 lbs chicken pieces (thighs and drumsticks) |
| 12 cloves garlic, peeled and left whole |
| 250 ml / 1 cup/8.5 fl oz dry white wine |
| 120 ml / ½ cup/4 fl oz olive oil |
| 1 bay leaves |
| 1 tsp sweet paprika |
| ½ tsp dry thyme |
1 Season chicken: Pat chicken dry. Season generously with salt, pepper, and paprika.
2 Brown chicken: Heat olive oil in a large deep skillet or cazuela over medium-high heat. Brown chicken skin-side down 5-6 mins until golden. Turn and brown other side 3-4 mins. Remove chicken.
3 Fry garlic: Reduce heat to medium. Add whole garlic cloves to the oil. Fry 2-3 mins until golden but not burnt. Remove garlic with slotted spoon and set aside.
4 Deglaze: Pour white wine into pan, scraping up browned bits. Add bay leaf and thyme. Bring to simmer.
5 Simmer: Return chicken and garlic to pan. Reduce heat to medium-low. Cover and simmer 20-25 mins until chicken is cooked through (internal temperature 74°C/165°F) and tender.
6 Reduce sauce: Remove chicken to platter. Increase heat and reduce sauce by half until slightly thickened, about 5 mins.
7 Serve: Pour sauce and garlic over chicken. Serve with crusty bread.
High in allicin from garlic, which has antimicrobial and heart-protective properties.
Chicken provides lean protein.
Wine adds polyphenols.
The dish uses no butter or cream, relying on olive oil for healthy fats.
Relatively low in carbohydrates, suitable for keto diets.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
Pollo al Ajillo features chicken gently cooked in olive oil and garlic until fragrant and golden. Each bite is tender with a subtle punch of garlic, creating a simple yet satisfying dish.
It’s rustic, approachable, and deeply flavourful with minimal effort.
Andalusia's 781 years of Moorish rule created Spain's most Arab-influenced cuisine, while Madrid developed as the political capital's cosmopolitan culinary center.
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Ingredient
