🍗 Pollo al ajillo (Spanish garlic chicken)

Name: Pollo al ajillo (Spanish garlic chicken)
Total time: 45 min
Yield: 4
Cuisine: Spain · Andalusia and Castile
Ingredients: 1 kg chicken pieces, cut small, skin on; 12 garlic cloves, lightly crushed; 4 tbsp olive oil; 150 ml dry white wine; 2 bay leaves; A handful of chopped parsley; Salt and black pepper

Origin: Spain · Andalusia and Castile

438kcal

per serving · 250 g

175kcal

per 100 g

45 gProtein18 g / 100 g

25 gFat10 g / 100 g

5 gCarbs2 g / 100 g

Pollo al ajillo is a Spanish dish of bite-sized chicken pieces fried in olive oil with plenty of whole garlic cloves, then finished with white wine, bay leaf and parsley. The chicken turns golden and crisp at the edges while the garlic softens and sweetens, and the wine reduces to a light, fragrant sauce. It is served as a main course or as a tapa with bread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

✓

High protein18 g protein per 100 g — 41% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickengarlicwhite wineolive oilbay leafparsley

Recipe

4 servings45 min

Ingredients

1 kg chicken pieces, cut small, skin on
12 garlic cloves, lightly crushed
4 tbsp olive oil
150 ml dry white wine
2 bay leaves
A handful of chopped parsley
Salt and black pepper

Method

Season the chicken with salt and pepper.
Heat the oil in a wide pan and brown the chicken well on all sides, 15 minutes.
Add the garlic and bay leaves and cook 3–4 minutes until the garlic is golden.
Pour in the wine, cover and simmer 15 minutes until the chicken is cooked.
Uncover, reduce the sauce for a few minutes and finish with parsley.

How to make it lighter

Use skinless thighs or breast to remove a large share of the fat.
Halve the olive oil: 1 tbsp oil ≈ 120 kcal.
Serve with a green salad or grilled vegetables rather than fried potatoes.

History

Cooking "al ajillo", in garlic and olive oil, is a basic technique of Spanish home cooking, used for prawns, mushrooms and rabbit as well as chicken. Today pollo al ajillo is a standard dish in Spanish homes and taverns, especially in Andalusia and Castile.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →