Chicken and Garlic - Pollo al Ajillo

    Chicken and Garlic - Pollo al Ajillo

    (9)
    19saves
    1hr30min


    9 people made this

    About this recipe: If you like garlic, you'll love this chicken and garlic recipe. It has no less than 18 cloves of garlic in it. Serve with a crisp green salad and crusty bread roll.

    Ingredients
    Serves: 4 

    • 4 tablespoons extra virgin olive oil
    • 1 (1.35kg) whole chicken, cut into pieces
    • 450g potatoes, peeled and cut into large chunks
    • 18 cloves garlic, peeled
    • 1 teaspoon freshly ground black pepper
    • 3/4 teaspoon salt
    • 2 tablespoons chopped fresh parsley
    • 350ml dry Sherry
    • 125ml Port wine

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. In a large covered frying pan, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from frying pan.
    2. Arrange potatoes in the frying pan to cover the bottom. Scatter garlic cloves over potatoes. Place chicken on top of garlic and potatoes. Sprinkle pepper, salt and parsley over chicken. Pour Sherry and Port over all. Cover and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    0

    I needed to make something quick for Dinner and this dish was just perfect. The chicken was beautiful and moist and very tasty. I will definitely be making this again!  -  06 Apr 2016

    by
    19

    I just made the chicken without the potatoe, it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy.  -  01 Sep 2007  (Review from Allrecipes US | Canada)

    by
    12

    Wow, this was delicious! At the end, we pulled the chicken out of the skillet and browned it skin-side-down in olive oil and reduced the sauce a bit. We threw in some red pepper flakes, too. We've tried this with two Spanish red wines: a Rioja and a Ribera del Duero. Sarah and I agree that the Ribera del Duero (ours was 100% tempranillo) was far and away the better match. Looking forward to pairing the Rioja with the Beef Tenderloin Asturia recipe (from this site) tomorrow!  -  19 Sep 2008  (Review from Allrecipes US | Canada)

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