Pollo al Ajillo – Chicken with Garlic

Well, it’s been quiet around the blog for the last week or so. But for good reason. We’re in England with family visiting from Spain and we’ve been having a wonderful time doing family and tourist things, walking our feet off, talking our heads off and eating and drinking far more than is probably necessary…but such fun!  As a little reminder of Spain, here’s a Spanish dish which is equally good for an informal meal or a special event, Chicken with Garlic.

Ajo (the “j” is pronounced like the “ch” in the Scottish word Loch) means garlic and ajillo translates as “little garlic” which is ironic as this dish contains plenty of garlic! It’s a simple cooking technique which is used with various meats in Spain and is served as both a main dish and as a tapas (usually with the meat cut into bite sized pieces). Don’t let the simplicity of this dish trick you into believing it doesn’t taste special, it packs a lot of flavour and because it can be prepared ahead and in large quantities, it’s a fantastic dish for entertaining.

 

Pollo al Ajillo (1)

To serve 6 people

  • 1 whole chicken cut into joints (or use individual joints)
  • 1 head of garlic, about a third of the cloves peeled and cut into thin slices, the rest left in their paper skins
  • Olive oil
  • A glass of fino or white wine
  • A few sprigs of rosemary (optional)
  • Seasoning

Pollo al Ajillo (3)

Season the chicken then fry in a little oil until browned all over. Now add all the garlic, the rosemary and the wine, reduce to a gentle bubble and cover with a lid. Cook for about an hour (turning a couple of times during cooking) until the chicken is cooked through). Check the seasoning and adjust if necessary. Sprinkle with some chopped parsley and serve with plenty of bread to mop up the juices.

For another, more elaborate, chicken dish, why not take a look at my recipe for Pollo en Pepitoria?