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Vamping Up: Pollo al Ajillo (Spanish Garlic Chicken)

9 months ago

pollo al ajillo (spanish garlic chicken)

There can never be too much garlic in this Spanish dish. Coming from the Andalusian region of Spain, pollo al ajillo draws its memorable taste from the bunch of garlic it has, with just a cup of white wine for the sauce. You won’t enjoy your chicken the same way again once you take a bite of this.

 

Pollo al Ajillo (Spanish Garlic Chicken)
Makes 5-7 servings

 

1 kilo Chicken thighs

  • Salt and pepper, to season

¼ cup Olive oil

10 cloves Garlic, peeled

2 heads Garlic, tops chopped off

1 cup White wine

1 Bay leaf

¼ cup + 2 Tbsps Chopped fresh parsley

 

  1. Season the chicken thighs with salt and freshly ground black pepper on both sides.
  2. Over medium-high heat, pour olive oil in a large skillet and cook the garlic cloves until lightly golden. Remove garlic from the pan and set aside.
  3. In the same pan, cook the chicken in batches until both sides are golden brown.
  4. Remove some of the oil and put the cooked chicken back in the skillet, and cook over medium-heat for 15-20 minutes.
  5. Remove the bay leaf and transfer chicken to a serving plate. Top with the sauce and remaining parsley. Serve immediately.

 

Recipe and photographed by Idda Aguilar

 

Still craving for that pungent taste of garlic?

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Baked Fish with Creamy Oyster-Garlic Sauce

Sweet and Sour Garlic Prawns

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