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.
Pollo al Ajillo (Garlic Chicken)
Recipe Type: Main
- 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.