By eatmundo · July 7, 2026
🇪🇸AI-generated imageSame ingredients, elsewhere in the world
22 matchesDishes from other countries' kitchens, made from the same core ingredients as Pollo al Ajillo (Garlic Chicken). The percentage is the share of ingredients the two recipes have in common.
Polenta with Salted Cod (Polenta e Baccalà)In Italy · same ingredients67%
Moules Marinières: Classic Steamed Mussels with White WineIn France · same ingredients63%
Carciofi alla Romana (Roman-Style Artichokes)In Italy · same ingredients63%
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.
According to eatmundo's ingredient comparison, the closest dish to Pollo al Ajillo from another cuisine is Polenta with Salted Cod (Italy): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Pollo al Ajillo?
Pollo al Ajillo is a Spanish dish consisting of chicken thighs sautéed in a significant amount of garlic, olive oil, and herbs. It is typically served as a main course or as a tapa in bars and homes across Spain.
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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