This dish is a favourite amongst many of my friends who grew up in Spain. There are a number of variations, just like with any traditional dish that is typically made at home.
We have a wide repertoire of “al ajillo” dishes in Spain and you can generally find one or two on restaurant and bar menus; the most popular are “gambas al ajillo” and “pollo al ajillo”.
It’s a simple, easy and delicious recipe that I hope you will make often at home. Serve with some sweet potato (or turnip) fries and sprinkle with freshly chopped parsley or cilantro for extra flavour.
- 1.5 kg chicken pieces (I used legs)
- 1 1/2 head of garlic, about 25 cloves, minced
- juice of one lemon
- 1 cup (250ml) white wine
- 1/2 teaspoon chili powder (or more, if desired)
- coarse sea salt and freshly ground pepper, to taste
- olive oil
- In a large, deep pan or wok, over low heat, pour about 3-4 tablespoons of olive oil.
- Add the chicken pieces and brown on all sides, about 10 minutes, stirring occasionally.
- Add the wine, lemon juice, minced garlic and chili powder.
- Reduce heat to a simmer and cook for about 45 minutes, until the wine is reduced and the chicken pieces are cooked.
- About half way done, season with sea salt and pepper, to taste.