Pollo al Ajillo (Chicken and Garlic)

7 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“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.” - by Beth

Ingredients

1/4 cup extra virgin olive oil
1 (3 pound) whole chicken, cut into pieces
1 pound potatoes, peeled and cut into large chunks
18 cloves garlic, peeled
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons chopped fresh parsley
1 1/2 cups dry sherry
1/2 cup port wine

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Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
1077 cal
54%

Fat
65.5 g
101%

Carbs
39.5 g
13%

Based on a 2,000 calorie diet

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Reviews (7)

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Tanya

Sep. 1, 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...." See more"

c-biskit

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 tr..." See moreied 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! "