Where it comes from
Pollo al ajillo is the garlic chicken of the Spanish home and tavern — pieces browned and simmered with abundant garlic, white wine and bay. The al ajillo method has Moorish roots and is applied across Spain to prawns, mushrooms and more.
On the plate
Crisp-skinned, fall-tender chicken in a golden garlic sauce that is mellow rather than sharp, rounded by wine and olive oil. The braised garlic cloves are soft and sweet enough to eat whole. Pure comfort, mopped up with bread.
How it works
Slow cooking in oil tames the garlic's pungency into mellow sweetness, while the wine deglazes browned chicken fond into a savory sauce. Bone-in pieces stay juicy and enrich the braise with gelatin.
Variations
made with rabbit (conejo al ajillo); finished with a splash of brandy; spiced with a dried guindilla chili
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓35 min active
How it's made
8 steps · Show ↓- 18 min
Cut the chicken into small bone-in pieces and season with salt and pepper.
- 25 min
Fry a generous handful of whole unpeeled garlic cloves in olive oil until fragrant, then set aside.
- 36 min
Brown the chicken pieces in the garlic oil over medium-high heat on all sides.
- 42 min
Return the garlic, add a bay leaf, and pour in white wine or dry sherry.
- 53 min
Let the wine bubble and reduce, scraping up any browned bits.
- 615 min
Add a little water or stock, cover, and braise until the chicken is tender.
- 74 min
Uncover and reduce the sauce until lightly thickened and glossy.
- 82 min
Scatter with chopped parsley and serve hot with bread or fried potatoes.
