• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking The Globe
  • Home
  • Recipes
  • Map Room
  • About
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Map Room
  • About
  • Contact Me
  • Privacy Policy
×

Pollo al Ajillo - Spanish Garlic Chicken

Published: Mar 31, 2016 · Modified: Mar 23, 2017 by Igor · This post may contain affiliate links · 12 Comments

Pollo al Ajillo is a Spanish version of garlic chicken. The whole chicken is cut into parts and cooked with a generous amount of garlic and white wine. Served with a garlic sauce and parsley on top, it makes a finger-licking good dinner!

Pollo al Ajillo is a Spanish version of garlic chicken. This recipe requires only 7 ingredients to make! | cookingtheglobe.com

Few days ago I made these super tasty sweet Spanish toasts called Torijas and I loved them so much that I decided to stay in Spain for a while. Virtually of course (what a pity!). This time I wanted something more filling, as my stomach was growling in hunger really bad. I flipped through my recipe books and the recipe for Spanish garlic chicken (Pollo al Ajillo) was the one that caught my attention. I am always looking for new ways to cook chicken, so it was a pleasant find!

Pollo al Ajillo is a Spanish version of garlic chicken. This recipe requires only 7 ingredients to make! | cookingtheglobe.com

Pollo al Ajillo comes from the Andalusian region of Spain. It is a classic dish every Andalusian family is cooking for decades. The chicken is cut into parts, cooked with plenty of garlic and white wine and served garnished with parsley and drizzled with impeccable garlic sauce. Seriously, this garlic sauce is out of this world. It is amazing how simple things made from few ingredients can taste so good. Sometimes you combine dozens of ingredients and the end result is "meh".

Pollo al Ajillo is a Spanish version of garlic chicken. This recipe requires only 7 ingredients to make! | cookingtheglobe.com

The combination of chicken and garlic is meant to be together. There are hundreds of dishes in various cuisines of the world featuring this combo. France has its famous Poulet al 'ail, where chicken is roasted with 40(!) cloves of garlic, Mexicans love their garlic chicken with chile peppers and so on. I enjoyed the hell out of the Spanish version so maybe I will try other ones someday!

Pollo al Ajillo is a Spanish version of garlic chicken. This recipe requires only 7 ingredients to make! | cookingtheglobe.com

Guys, if you are looking for a new way to cook your chicken, look no more. Pollo al Ajillo is exactly what you need. This Spanish garlic chicken requires only a few ingredients, it is easy and quick to make, and it is absolutely scrumptious. What else do you need? My wife told me right after the first bite that we are definitely repeating this recipe again. I totally agree with her. It can be served with potatoes, rice, or even bread to mop up the sauce. Pollo al Ajillo is a Spanish version of garlic chicken. This recipe requires only 7 ingredients to make! | cookingtheglobe.com

Pollo al Ajillo - Spanish Garlic Chicken

CookingTheGlobe
With only a few simple ingredients, this Spanish Garlic Chicken is really easy to make and the taste is impeccable!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cuisine Spanish
Servings 6 people
Calories 436 kcal

Ingredients
  

  • 1 whole (3 ½ lb or 1500 g) chicken, cut into pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • ¼ heaping teaspoon pepper, or to taste
  • 4 tablespoons Olive oil
  • 10 cloves garlic, unpeeled, soaked in water to soften the skin
  • ½ cup white wine
  • 2 bay leaves
  • parsley for garnishing, chopped

Instructions
 

  • Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
  • Heat the oil in a frying pan that has a lid and add the chicken and garlic. The frying pan should be big enough to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins to brown.
  • Add the wine and bay leaves and boil for 1 minute. Reduce the heat, cover with a lid, and cook over low heat for 25-30 minutes. Remove the bay leaves and sprinkle with chopped parsley. Pour a little bit of the garlic sauce over the chicken and serve. You can also squeeze out the cooked garlic from its skin. It's really good. Enjoy!

Nutrition

Calories: 436kcal
Tried this recipe?Let us know how it was!

 

« Torrijas - Sweet Spanish Toasts
Moroccan Harira Soup »
7893 shares
  • Facebook

Reader Interactions

Comments

  1. Scott Groth

    April 23, 2016 at 11:14 am

    Awesome- I love this recipe. Going to try it really soon. Thanks for sharing.

    Reply
    • Igor

      April 23, 2016 at 3:09 pm

      Thanks for the comment, Scott! Love your website!

      Reply
      • Karen Boig

        July 15, 2017 at 6:49 pm

        It looks fabulous....my mouth is watering! ...do you leave all the skin on?

        Reply
        • Igor

          July 16, 2017 at 3:12 pm

          I leave it while the chicken is cooking but I discard it before eating. It's a matter of personal preference, though 🙂

          Reply
  2. Michele @ Alwayzbakin

    April 25, 2016 at 2:09 pm

    That looks fabulous! Gorgeous presentation too!

    Reply
    • Igor

      April 27, 2016 at 7:37 pm

      Thanks, Michele! It tastes really great! I have already made it one more time after writing this post 🙂

      Reply
  3. Platter Talk

    October 21, 2016 at 2:26 pm

    5 stars
    Sounds great. This sounds incredibly hearty and satisfying.

    Reply
    • Igor

      November 25, 2016 at 6:26 pm

      It really is!

      Reply
  4. Stacey

    August 18, 2017 at 11:59 pm

    I just got through cooking this for the in-laws and they loved it!! I will be cooking this Again!

    Reply
    • Igor

      September 15, 2017 at 11:11 am

      You just made my day, Stacey!

      Reply
  5. Sarah

    May 23, 2018 at 11:59 pm

    Would like a recommendation for the wine. Can chicken stock or broth sub for wine? Thanks!

    Reply
    • Igor

      June 01, 2018 at 8:36 am

      I don't see why not, Sarah 🙂

      Reply

Join the Discussion Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Social Profiles

Categories

Latest Recipes:

Featured-Img-of-Thai-Steamed-Fish
Featured Img of Sooji Balls Savory Semolina Dumplings
Featured Img of Tangy Mango Dal
Featured Img of Thai Larb Salad
white bowl of thai noodle soup on black table by red peppers
Featured Img of Basil Chicken

Affiliate disclosure

Cookingtheglobe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

Copyright © 2023 · Cooking the Globe WordPress · Log in

7.9K shares
  • 93