Pollo al Ajillo Recipe
Description
Discover the vibrant flavors of Spain with our Pollo al Ajillo Recipe, a traditional Spanish garlic chicken dish that brings the essence of the Mediterranean right to your kitchen. This delightful recipe combines tender chicken pieces with an abundance of garlic and aromatic herbs, creating a rich and savory meal that’s perfect for any occasion. Whether you’re looking to impress your guests at a dinner party or simply want to enjoy a comforting home-cooked meal, our Pollo al Ajillo Recipe is your go-to guide for creating an authentic Spanish experience. This dish not only showcases the simplicity of Spanish cuisine but also highlights the bold flavors that make it so beloved worldwide.
Ingredients for Pollo al Ajillo Recipe
Instructions for Pollo al Ajillo Recipe
Preparing the Pollo al Ajillo Recipe:
Prepare the Chicken:
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Begin by cutting one whole chicken into eight pieces, including the legs, thighs, breasts, and wings. Pat the chicken pieces dry with paper towels to remove excess moisture, ensuring they will brown nicely during cooking.
Season the Chicken:
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Season the chicken pieces generously with salt, black pepper, and 1 teaspoon of smoked paprika, ensuring even coverage for maximum flavor.
Brown the Chicken:
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In a large skillet, heat 1/4 cup of extra-virgin olive oil over medium heat. Add the chicken pieces skin-side down and cook until golden brown and crispy, about 8 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Add the Garlic:
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Once the chicken is browned, add 10 cloves of thinly sliced garlic to the skillet. Sauté the garlic for 2-3 minutes until fragrant and lightly golden, being careful not to burn it.
Deglaze with Wine:
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Pour 1 cup of dry white wine into the skillet, scraping up any browned bits from the bottom of the pan to deglaze it. Allow the wine to simmer for 2 minutes, letting the alcohol evaporate and the flavors concentrate.
Simmer with Broth:
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Add 1/4 cup of chicken broth, 2 bay leaves, and 1 teaspoon of fresh thyme leaves to the skillet. Stir to combine, then cover the skillet and reduce the heat to low. Simmer the chicken for 20-25 minutes, until it is cooked through and tender.
Rest and Serve:
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Remove the skillet from heat and let the chicken rest for 10 minutes, allowing the flavors to meld together. Garnish with chopped fresh parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 5g25%
- Cholesterol 90mg30%
- Sodium 300mg13%
- Potassium 450mg13%
- Total Carbohydrate 2g1%
- Protein 26g52%
- Vitamin A 150 IU
- Vitamin C 3 mg
- Calcium 20 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pollo al Ajillo Recipe Variation Options
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Lemon-Garlic Pollo al Ajillo:
- Add fresh lemon zest and juice to the sauce for a citrusy twist that enhances the garlic flavors.
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Herb-Infused Pollo al Ajillo:
- Incorporate fresh herbs such as rosemary or oregano for an aromatic variation with depth of flavor.
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Spicy Pollo al Ajillo:
- Add red pepper flakes or a sliced chili pepper to the garlic for a spicy kick that complements the savory chicken.
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Creamy Pollo al Ajillo:
- Stir in a splash of cream or a dollop of crème fraîche to the sauce for a rich, creamy texture.
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Olive-Studded Pollo al Ajillo:
- Add pitted green or black olives to the sauce for a briny, Mediterranean-inspired variation.
Pollo al Ajillo Recipe Cooking Tips
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Brown the Chicken Well:
- Ensure the chicken pieces are browned thoroughly to develop a deep, savory flavor and crispy skin.
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Deglaze Properly:
- Scrape up all the browned bits from the bottom of the skillet when adding the wine to capture maximum flavor.
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Use Fresh Garlic:
- Fresh garlic provides the most robust flavor. Avoid using pre-minced garlic for this recipe.
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Adjust Cooking Time:
- Cooking time may vary depending on the size of the chicken pieces. Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
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Resting Enhances Flavor:
- Allowing the chicken to rest after cooking helps the juices redistribute and enhances the overall flavor of the dish.
Pollo al Ajillo Recipe Serving Suggestions
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Serve with Crusty Bread:
- Pair the Pollo al Ajillo with crusty bread to soak up the flavorful garlic sauce and juices.
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Rice Accompaniment:
- Serve the chicken over a bed of steamed rice or Spanish rice to complement the rich flavors of the dish.
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Side of Roasted Vegetables:
- Offer a side of roasted vegetables such as bell peppers, zucchini, and eggplant for a complete Mediterranean meal.
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Wine Pairing:
- Enjoy the Pollo al Ajillo with a glass of Spanish white wine, such as Albariño or Verdejo, to enhance the dining experience.
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Salad Companion:
- Pair the chicken with a fresh green salad with a tangy vinaigrette to balance the richness of the dish.
Reader Engagement
We would love to hear your thoughts on our Pollo al Ajillo Recipe! Have you tried any variations or have any tips to share? Whether you’re a seasoned cook or trying this dish for the first time, we invite you to leave a comment and share your experiences with this classic Spanish garlic chicken. Your feedback and creativity inspire us and our readers on their culinary journeys.
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Frequently Asked Questions
Yes, you can use boneless chicken pieces such as thighs or breasts, but adjust the cooking time accordingly as they may cook faster than bone-in pieces.
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or a Spanish Albariño works well in this recipe, complementing the garlic and herbs.
Yes, you can substitute the wine with additional chicken broth and a splash of lemon juice for acidity and depth of flavor.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain the sauce's texture.
Yes, you can freeze the cooked chicken and sauce in a freezer-safe container for up to three months. Thaw in the refrigerator before reheating.
Serve Pollo al Ajillo with sides like Spanish rice, roasted potatoes, or a fresh salad to complement the dish's flavors.
Yes, this dish can be made ahead
