Recipes in the world of Flavilo

Pollo al ajillo served

Pollo al ajillo (Spanish Garlic Chicken)

Pollo al ajillo is one of the simplest and most delicious dishes in Spanish cuisine, known in almost every region of the country. This recipe perfectly reflects the philosophy of Spanish cooking: creating great flavors from simple ingredients. The intense aroma of garlic and the acidity of white wine harmoniously complement the tenderness of the chicken. Pollo al ajillo is not only suitable for everyday dinners, but also an excellent choice for special occasions, as it is easy to prepare yet impressively delicious.

Prep Time 10 min
Preparation 40 min
Total 50 min
480 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 kg Chicken (whole or cut into pieces)
⭕ 8 cloves Garlic
⭕ 100 ml Olive oil
⭕ 150 ml Dry white wine
⭕ 5 g Fresh rosemary
⭕ 10 g Fresh parsley
⭕ 2 tsp Salt
⭕ 1 tsp Black pepper

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    Preparation Steps

    1

    Wash and pat the chicken dry, then cut it into smaller pieces. Season generously with salt and pepper on all sides.

    2

    In a large skillet, heat the olive oil over medium heat. Add the garlic cloves whole and cook until golden brown, being careful not to burn them. Remove the garlic cloves from the skillet and set aside.

    3

    Add the chicken pieces to the skillet and cook on all sides until golden brown (about 10 minutes).

    4

    Return the browned garlic cloves to the skillet, then pour in the white wine. Allow the wine to reduce slightly, letting the chicken absorb the flavors.

    5

    Sprinkle the chicken with fresh rosemary, then cover the skillet. Reduce the heat to low and simmer for another 15 minutes, or until the chicken is cooked through and the flavors have melded together.

    6

    Before serving, garnish with finely chopped fresh parsley. Serve with slices of fresh bread or steamed vegetables.