Pollo Al Ajillo (Spanish Garlic Chicken)
Dan and I had the opportunity to visit Madrid, Spain in October of 2019. While there, we indulged in some of the most amazing food. Everything from pan con tomate, freshly sliced prosciutto, gourmet breakfasts, croquettes, tapas and of course seafood paella. Every day was a new and exciting culinary adventure.
This pollo al ajillo (Spanish garlic chicken) recipe pays homage to our beautiful visit. While I took a few liberties here, I tried to keep this dish as authentic as possible. As background, pollo al ajillo is a simple recipe made from a few ingredients. The idea is to take seared wings, drums and other pieces of chicken or rabbit and cook them with a simple garlic white wine sauce. This dish is juicy, simple and delicious. Perfect for tapas or as a main meal, no matter what you’ll love this dish.
Ingredients Needed for Pollo Al Ajillo
Chicken Drums – For this recipe, I used Smart Chicken’s Drumsticks. You can also use wings or chicken thighs. Bone-in, skin-on is cuts are best.
Olive Oil – You will need olive oil to sear the chicken in this recipe.
Garlic – You will need 8-10 cloves of whole garlic for this recipe.
Herbs / Seasoning – For this recipe, I used fresh rosemary, bay leaves and a pinch of salt. While adding salt isn’t traditional, I like to season to my chicken a touch. That said, it is common to add fresh thyme if you choose to. I didn’t have any handy, so I skipped it.
White Wine / Broth – For this recipe you’ll need white wine to deglaze the pan. I also used Smart Chicken’s Garlic Rosemary Bone Broth. It adds a depth of flavor that’s hard to resist.
Pan Seared Lemon – Another Healthyish addition is this pan seared lemon. I think the crispy pan seared lemon adds so much flavor to this recipe. However, this step is optional. Be sure to remove the lemon seeds if you decide to try this!
How to Make Pollo Al Ajillo
Preheat the oven to 375.
In a large Dutch oven, heat olive oil over medium high heat. Once hot, add the drumsticks. Skin side down. Sear the drumsticks in the oil making sure they’re brown on all sides. It should take about 5-10 minutes.
Next, add the whole garlic cloves, fresh rosemary, bay leaves, and salt. Once the garlic is lightly browned, deglaze the pan with white wine. Once the wine reduces by half and the bone broth.
Cover and place in the oven for 35-45 minutes or until the drums have fully cooked through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
Bone-in chicken takes longer to cook than boneless. Serve the chicken as an appetizer or alongside potatoes and vegetables as a main meal. Option to add some pan seared lemon as well.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes?
Pollo Al Ajillo (Spanish Garlic Chicken)
Ingredients
- 2.5 lbs. Chicken drumsticks, Smart Chicken
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 8-10 cloves garlic, left whole
- 2 bay leaves
- ½ teaspoon salt
- 1 cup white wine
- 1 cup Garlic Rosemary Bone Broth, Smart Chicken
Equipment
- 1 large Dutch oven or oven safe pan
Instructions
- Preheat the oven to 375.In a large Dutch oven, heat olive oil over medium high heat. Once hot, add the drumsticks. Skin side down. Sear the drumsticks in the oil making sure they’re brown on all sides. It should take about 5-10 minutes.
- Next, add the whole garlic cloves, fresh rosemary, bay leaves, and salt. Once the garlic is lightly browned, deglaze the pan with white wine. Once the wine reduces by half and the bone broth.
- Cover and place in the oven for 35-45 minutes or until the drums have fully cooked through. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
- Bone-in chicken takes longer to cook than boneless. Serve the chicken as an appetizer or alongside potatoes and vegetables as a main meal. Option to add some pan seared lemon as well.
One Comment on “Pollo Al Ajillo (Spanish Garlic Chicken)”
I needed a quick, delicious meal for visiting family members and this recipe did not disappoint. The flavors were incredible and it came together so easily. Everyone greatly enjoyed it. I used boneless chicken thighs and they were so tender and flavorful.