Pollo Al Ajillo (Classic Spanish Garlic Chicken)
Pollo al ajillo, a Spanish garlic chicken dish, is prepared with a spicy, tangy white wine sauce.
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Instructions
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Cut chicken into 10-12 pieces, rinse, pat dry, and marinate for 1-2 hours with lemon juice, 2 chopped garlic cloves, salt, and pepper.
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Heat 3/4 cup olive oil in a large pan over medium heat, then brown the drained chicken.
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Transfer chicken to a Dutch oven, add white wine and a bay leaf, then cover and simmer on low until the wine reduces.
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While the chicken simmers, peel and slice or cube potatoes. Fry them in the remaining 3/4 cup olive oil, then add to the chicken. Add broth if desired, then continue simmering on low, covered.
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Chop parsley and sprinkle over the chicken.
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In the same pan used for browning chicken, sauté 4 thinly sliced garlic cloves, then stir in hot pepper (if using), Spanish paprika, vinegar, and sugar, scraping the pan.
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Pour the prepared sauce over the chicken, adjust seasoning, and serve.