Pollo Al Ajillo Garlic Chicken
Transport your taste buds to the heart of Spanish cuisine with Pollo Al Ajillo, a delectable garlic chicken dish that’s brimming with rustic charm and bold flavors. This classic recipe features bone-in, skin-on chicken pieces seared to golden perfection and simmered in a fragrant sauce made with thinly sliced garlic, dry white wine, and chicken stock. Bay leaves infuse the dish with earthy notes, while a sprinkle of fresh parsley adds a vibrant finishing touch. The optional hint of paprika elevates the flavor profile with a subtle smokiness. Ready in under an hour, this recipe is perfect for weeknight dinners or special gatherings. Serve it with crusty bread, roasted potatoes, or fluffy rice to soak up every drop of the savory garlic-infused sauce! Perfect for lovers of Spanish cuisine, hearty chicken recipes, and garlic-rich comfort food.
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Recipe Information
Ingredients
- 3 lbs Chicken, bone-in and skin-on (cut into 8 pieces)
- 10 cloves Garlic cloves (thinly sliced)
- 0.25 cups Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 2 leaves Bay leaves
- 1 tsp Paprika (optional)
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Season the chicken pieces with salt, black pepper, and paprika (if using). Rub the seasoning into the skin and meat for even flavor.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Place the chicken pieces skin-side down in the hot oil and sear for 4–5 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the chicken and set aside.
Reduce the heat to medium and add the sliced garlic to the same pan. Sauté for 1–2 minutes until fragrant and golden, being careful not to burn the garlic.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Stir in the chicken stock and add the bay leaves. Return the chicken to the pan, skin-side up, along with any juices that accumulated on the plate.
Cover the pan and simmer on low heat for 25–30 minutes, or until the chicken is cooked through and tender. Check occasionally to ensure the sauce doesn’t dry out and add a splash of water or stock if needed.
Once the chicken is cooked, uncover the pan and let the sauce thicken slightly, about 3–5 minutes.
Remove the bay leaves and garnish with fresh chopped parsley before serving.
Serve hot with crusty bread, roasted potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
3956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.4 g | 312% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.9 g | ||
| Protein | 376.7 g | 753% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 240 mg | 18% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3341 mg | 71% | |
*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.
