Pollo Al Ajillo Garlic Chicken Yummy
Transform your dinner table with the rustic charm of Pollo Al Ajillo, a classic Spanish garlic chicken recipe bursting with bold Mediterranean flavors. Tender, bone-in chicken thighs or drumsticks are beautifully seared to golden perfection, then simmered in a savory white wine and garlic sauce infused with bay leaves and a hint of optional chili heat. With only 15 minutes of prep time, this easy yet elegant dish is ready in just 35 minutes, making it perfect for both weeknight meals and special occasions. Serve it with crusty bread or roasted potatoes to soak up the rich, garlicky sauce, and finish it off with a sprinkle of fresh parsley for a pop of color. This recipe combines simplicity and soul, creating a mouthwatering experience that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- 10 pieces garlic cloves, thinly sliced
- 4 tablespoons olive oil
- 1 cup dry white wine
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley, chopped
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Season the chicken pieces on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat.
Add the chicken pieces skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of olive oil and reduce the heat to medium. Add the sliced garlic and cook, stirring frequently, until fragrant and lightly golden (about 1-2 minutes).
Pour in the white wine and scrape the bottom of the pan to deglaze, releasing any browned bits.
Add the chicken stock, bay leaves, and optional chili flakes, if using. Stir to combine.
Return the chicken pieces to the pan, placing them skin-side up. Cover the pan and let the chicken simmer for 20 minutes on low heat.
Remove the lid and increase the heat to medium-high. Let the sauce reduce slightly for 5-7 minutes until it thickens to your desired consistency while basting the chicken with the sauce occasionally.
Discard the bay leaves, garnish with fresh parsley, and serve hot with crusty bread or roasted potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2108 mg | 45% | |
*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.
