Spanish
Pollo al Ajillo (Garlic Chicken)
Pollo al Ajillo (Garlic Chicken) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb chicken thighs
- 12 garlic cloves
- 1/3 cup olive oil
- 2 bay leaf
- 1 dried chile pepper
- 1/2 cup chicken broth
- 2 tbsp fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
How to cook it
- Chop the chicken thighs into small bone-in pieces, the way this dish is always cut in Spain so every piece picks up the garlic, then season them with the salt and the black pepper.
- Heat the olive oil in a wide skillet over medium high heat and brown the chicken pieces on all sides, about 8 minutes, then push them to the side of the pan.
- Add the whole garlic cloves, the bay leaves, and the dried chile to the same pan and cook for 2 to 3 minutes until the garlic turns golden and fragrant, taking care it does not burn.
- Pour in the chicken broth, scrape up any browned bits from the bottom of the pan, lower the heat, cover, and simmer for 15 to 18 minutes until the chicken is cooked through and tender.
- Uncover and let the sauce reduce for a few minutes until it lightly coats the chicken and the softened garlic cloves.
- Scatter the chopped parsley over the top and serve straight from the pan while it is still sizzling.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Pollo al Ajillo (Garlic Chicken), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pollo al Ajillo (Garlic Chicken) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish
- How this was set
- Hand audited
When to cook it
Pollo al Ajillo (Garlic Chicken) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on chicken and garlic.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.