READY IN 1½ hrs

Pollo al Ajillo (Chicken and Garlic)

Read Reviews (7)

"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." — Beth

Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

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.

—Tanya

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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-

—MARYALISON

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7 Ratings

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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!

—c-biskit

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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!!

—firechef

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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

—rachel

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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.

—swimbea

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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!

—zenvictor

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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.

Nutritional Information

Pollo al Ajillo (Chicken and Garlic)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1077
Calories from Fat: 589

% Daily Value *
Total Fat 65.5g 101 %
Saturated Fat 16.7g 83 %
Cholesterol 255mg 85 %
Sodium 1224mg 49 %
** Potassium 1275mg 36 %
Total Carbohydrates 39.5g 13 %
Dietary Fiber 3g 12 %
Protein 66.6g 133 %
Sugars 1.7g
** Vitamin A 13 %
** Vitamin C 58 %
** Calcium 11 %
** Iron 50 %
** Thiamin 13 %
** Niacin 288 %
** Vitamin B6 107 %
** Magnesium 37 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.