Pollo al Ajillo (Chicken and Garlic) Recipe - Allrecipes.com
Pollo al Ajillo (Chicken and Garlic) Recipe
  • READY IN hrs

Pollo al Ajillo (Chicken and Garlic)

Recipe by  

"Chock full of garlic, this dish from the Castilian region of Spain is delish!!! Served with a salad and crusty French bread, it is sure to please."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. In a large covered skillet, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from skillet.
  2. Arrange potatoes in the skillet 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 More Reviews

Most Helpful Positive Review
Sep 01, 2007

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.

 
Most Helpful Critical Review
Jun 29, 2004

Great flavor!-easy to prepare-bland in color-the dish was kind of biege. Maybe roasting the poatoes would some more color and adding some veggies! I'd recommend this dish-husband liked it-11 year old son asked me to throw the recipe away-

 
Sep 19, 2008

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!

 
Oct 30, 2008

I made this dish for my wife tonight, wow, very good, the port wine gave it such flavor as well as the garlic! Excellent recipe!!

 
May 03, 2010

Very good I did not have Port Wine used Merlot I removed the potatoes & chicken added shallots reduced liquids to a gravy put eveything back in skillet Wonderful

 
Apr 07, 2013

tasty it is. Too much liquid in my opinion, it turned into a stew. I grew up in Spain, not like I remembered it to be. I will need to make some adjustments to the method of cooking, it was looking so much like the dish I remember until all that liquid went in. 2 cups total? I agree with the sherry and the port, sherry alone is fine, in the South the dish is served with the potatoes don't remove that from the recipe, the skin of the chicken and the potatoes caramelized the sugar in the sherry and the oil amount was just right. Eat it with crusty rustic bread.

 
Jul 05, 2011

It was excellent recipe. I cut the oil in half, and instead of using all potatoes, I mixed potatoes with onions, carrots, broccoli and celery. Not a huge fan of sherry so instead I used a Spanish Tempranillo wine with the port. It was delicious!

 

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Nutrition

  • Calories
  • 1077 kcal
  • 54%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 255 mg
  • 85%
  • Fat
  • 65.5 g
  • 101%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 66.6 g
  • 133%
  • Sodium
  • 1224 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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