🇪🇸 Spain · Food
Pollo al Ajillo (Garlic Chicken)
By eatmundo · July 7, 2026
Pollo al Ajillo is a rustic and deeply flavorful Spanish garlic chicken dish. Succulent chicken pieces are seared until golden, then simmered in a rich sauce brimming with aromatic garlic, white wine, and fresh parsley, creating an irresistible meal perfect with crusty bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Pat 1kg of bone-in, skin-on chicken thighs thoroughly dry with paper towels. Season generously all over with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
- 2
Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven (approx. 28cm diameter) over medium-high heat. Once the oil shimmers, sear the chicken thighs, skin-side down first, for 5-7 minutes per side until deeply golden brown and crispy. Work in batches if necessary to avoid overcrowding the pot, then remove the chicken and set aside.
- 3
Reduce the heat to medium. Add 15-20 unpeeled garlic cloves to the pot along with 1 bay leaf. Sauté for 3-4 minutes, stirring frequently, until the garlic is fragrant and lightly golden but not burnt – watch carefully as burnt garlic turns bitter.
- 4
Deglaze the pot by pouring in 150ml of dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until the alcohol mostly evaporates and the sauce slightly thickens.
- 5
Return the seared chicken thighs to the pot. Add 200ml of chicken broth. Bring the liquid to a gentle simmer, then cover the pot, reduce the heat to low, and let it cook for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature 74°C/165°F).
- 6
Uncover the pot and increase the heat to medium-high. Allow the sauce to reduce and thicken slightly for another 5-7 minutes. Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich and flavorful.
- 7
Remove the bay leaf. Finely chop 2 tablespoons of fresh parsley and sprinkle it generously over the chicken just before serving.
- 8
Serve the Pollo al Ajillo hot, directly from the pot or transferred to a serving dish, with plenty of the delicious garlic-infused sauce. It pairs wonderfully with crusty bread for dipping and a simple green salad.
Frequently Asked Questions
Can I use boneless, skinless chicken for Pollo al Ajillo?+
Yes, you can, but bone-in, skin-on chicken thighs yield a richer flavor and juicier meat. Adjust cooking time to about 15-20 minutes after simmering if using boneless, skinless chicken.
Should I peel the garlic cloves?+
Traditionally, garlic cloves are left unpeeled to protect them from burning and to infuse the sauce with a milder, sweeter garlic flavor as they cook and soften. They can be easily squeezed out and eaten with the chicken.
What kind of white wine is best?+
A dry white wine like a Verdejo, Sauvignon Blanc, or Pinot Grigio works best. Avoid sweet wines, as they will alter the savory profile of the dish.
How can I thicken the sauce if it's too thin?+
You can remove a few garlic cloves, mash them into a paste, and stir them back into the sauce. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir into the simmering sauce until thickened.
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