Pollo Al Ajillo Chicken and Garlic
Indulge in the rich, rustic flavors of Spanish cuisine with Pollo Al Ajillo (Chicken and Garlic), a dish that’s as comforting as it is delicious. This recipe showcases tender, bone-in chicken thighs cooked to perfection in a luscious garlic-infused sauce, elevated with the aromatic notes of white wine, chicken stock, and dried rosemary. Whole, golden garlic cloves add layers of flavor, while the crispy chicken skin provides a delightful texture contrast. Ready in just 40 minutes, this one-pan wonder is perfect for a weeknight dinner or a special occasion. Finish it with a sprinkle of fresh parsley and serve with crusty bread or steamed rice to soak up every drop of the velvety sauce. Pollo Al Ajillo is the ultimate crowd-pleaser that brings a taste of Spain to your table with minimal effort!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 10 whole Garlic cloves
- 3 tablespoons Olive oil
- 0.5 cup White wine
- 0.5 cup Chicken stock
- 1 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Peel the garlic cloves, leaving them whole. Gently crush each clove with the flat side of a knife to release their aroma.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Place the chicken thighs skin-side down in the pan. Cook for 6-8 minutes, or until the skin is golden and crispy. Flip the chicken and cook for another 4-5 minutes on the other side. Remove the chicken from the pan and set aside.
In the same pan, add the garlic cloves and sauté for 2-3 minutes, stirring frequently, until they are golden and fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Reduce the heat to medium-low, then add the chicken stock, dried rosemary, and bay leaf. Stir to combine.
Return the chicken to the pan, skin-side up. Spoon some of the sauce over the top and cover the pan with a lid.
Simmer the dish for 25-30 minutes, or until the chicken is fully cooked and tender, and the sauce has slightly reduced.
Remove the bay leaf before serving, and garnish the dish with freshly chopped parsley.
Serve Pollo Al Ajillo with crusty bread or steamed rice to soak up the flavorful garlic sauce.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
