Main CourseDinner

Pollo al Ajillo

Name: Pollo al Ajillo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 800 g chicken thigh boneless, skinless, cut into 1-inch pieces; 30 ml olive oil; 12 clove garlic thinly sliced; 120 ml dry white wine; 240 ml chicken broth; 15 g fresh parsley chopped; 1 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 pcs lemon juiced

Experience the vibrant flavors of Spain with this classic Pollo al Ajillo, featuring succulent chicken thighs bathed in a rich, aromatic sauce. Abundant garlic, crisp white wine, and fresh parsley create a deeply savory and satisfying dish that's both elegant and easy to prepare. This quick-cooking meal is perfect for a weeknight dinner yet impressive enough for guests.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 534 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 gchicken thigh, boneless, skinless, cut into 1-inch pieces
30 mlolive oil
12 clovegarlic, thinly sliced
120 mldry white wine
240 mlchicken broth
15 gfresh parsley, chopped
1 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.5 pcslemon, juiced

Equipment

Large skillet or Dutch oven · Cutting board · Chef's knife · Tongs · Measuring spoons · Measuring cups · Wooden spoon · Meat thermometer (optional)

The method

Step by step

1
Pat the chicken thighs thoroughly dry with paper towels to ensure a crisp sear.
About 2 min
Cook’s note: Removing excess moisture from the chicken skin is crucial for achieving a golden-brown crust and preventing it from steaming.
2
Season the dried chicken pieces generously on all sides with salt, black pepper, and smoked paprika.
About 1 min
Cook’s note: Don't be shy with the seasoning; it forms the foundational flavor layer for the dish.
3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
About 1 min
Cook’s note: A good quality olive oil will add depth to the sauce. Ensure the pan is hot enough before adding chicken to prevent sticking.
4
Add the seasoned chicken to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
Cook’s note: Overcrowding lowers the pan's temperature, leading to steamed chicken rather than a beautiful sear. Give each piece space.
5
Sear the chicken for 3-4 minutes per side, until deeply golden brown and caramelized.
About 8 min
Cook’s note: Resist the urge to move the chicken too soon; allow it to develop a rich crust before flipping.
6
Remove the seared chicken from the pan and set it aside on a plate.
7
Reduce the heat to medium and add the thinly sliced garlic to the same pan, utilizing the flavorful rendered chicken fat.
Cook’s note: The residual fat and browned bits in the pan will infuse the garlic with extra flavor.
8
Sauté the garlic for 1-2 minutes, stirring constantly, until it becomes fragrant and lightly golden.
About 2 min
Cook’s note: Watch the garlic carefully; it can burn quickly and turn bitter. A light golden color is ideal.
9
Pour in the dry white wine and immediately deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
About 2 min
Cook’s note: Deglazing adds incredible depth of flavor to the sauce by incorporating all the caramelized fond from the bottom of the pan.
10
Add the chicken broth to the pan and bring the sauce to a gentle simmer.
About 2 min
Cook’s note: Use a good quality chicken broth for the best flavor, or homemade if available.
11
Return the seared chicken pieces to the pan, nestling them into the simmering sauce.
12
Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
About 15 min
Cook’s note: Using a meat thermometer ensures the chicken is perfectly cooked without drying out.
13
Stir in the freshly chopped parsley and the juice from half a lemon.
About 1 min
Cook’s note: The fresh parsley and lemon juice add a bright, fresh finish that cuts through the richness of the sauce.
14
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
About 1 min
Cook’s note: Always taste and adjust seasoning at the end to ensure perfect balance.
15
Serve the Pollo al Ajillo hot, garnished with extra fresh parsley if desired.

Per serving

Nutrition

74%Score

Calories: 533.8kcal
Protein: 53.8g
Carbs: 7.1g
Fat: 29.2g
Fibre: 1.1g
Sugar: 1.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Pollo al Ajillo is wonderfully versatile. Serve it with crusty bread to soak up every drop of the delicious garlic sauce, or alongside fluffy white rice or roasted potatoes for a more substantial meal. A crisp green salad would make a perfect accompaniment. For a richer flavor, consider adding a splash of sherry vinegar at the end. Pair with a dry Spanish white wine like Albariño or Verdejo.

Storage

Store leftover Pollo al Ajillo in an airtight container in the refrigerator.

Reheating

Reheat gently in a covered skillet over medium-low heat until warmed through, or in the microwave in 1-minute intervals, stirring occasionally.