recipe

Spanish Garlic Chicken (Pollo Al Ajillo): the recipe of the typical Spanish dish

Total time: 50 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
Chicken thighs
1 kg
Garlic
5 cloves
White wine
400 ml
Meat broth
Extra virgin olive oil
Salt
Pepper

Chicken with garlic is a typical main course of Spanish cuisine, traditionally served as tapas, or as a snack to be enjoyed at aperitif time. In our version we have chosen to use the chicken thighs which, once cleaned, are browned in a pan with a garlic-flavored oil, then gently cooked, blending everything with white wine and meat broth.

The final result is a soft, juicy and intense flavored preparation, perfect to serve at a family lunch or a summer dinner with friends. So let’s find out how to make it by following our simple instructions step by step.

Tips

You can use chicken thighs, as suggested in our recipe, or, alternatively, a whole chicken previously boned, deprived of the entrails and then cut into coarse pieces.

If you like, to give the dish more aroma, you can also add a few bay leaves and sage, or a few sprigs of rosemary.

If the cooking juices become too dry, wet the chicken with a little meat broth or hot water. A few minutes from the end of cooking, raise the heat and reduce well, until a nice sauce has formed.

You can cook the chicken in a pan, but if you prefer you can also bake it  in the oven at 360° C, respecting the same cooking time.

You can prepare the chicken with garlic in advance and heat it just before serving it, serving it with the famous patatas bravas, a typical Spanish dish.

How to store Pollo Al Ajillo

Chicken with garlic can be stored in the refrigerator, inside a special airtight container, for a maximum of 1-2 days; once cooked, you can also freeze it for 1-2 months.

How to make Spanish Garlic Chicken

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Clean the chicken thighs, removing all traces of feathers. Wash them under cold running water and dry them well with a sheet of absorbent kitchen paper (1).

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Pour the oil into a large pan, add the garlic cloves (2) and let them brown gently over low heat.

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Once golden brown, remove them from the pan (3).

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Arrange the chicken thighs (4) and brown them over high heat.

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As soon as they are lightly browned, turn the chicken thighs (5) and brown them on the other side as well.

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Simmer with white wine (6), cover with the lid and continue cooking for about 35 minutes, until the chicken is well cooked; if necessary, add 1 glass of meat broth. Season with salt and pepper.

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Once cooked, transfer the chicken to a serving dish and serve very hot (7).

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