Pollo al Ajillo (Chicken and Garlic)

Pollo al Ajillo (Chicken and Garlic)

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Beth
Recipe by  Beth

“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

Adjust Servings

Original recipe yields 4 servings

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 (7)

Rate This Recipe
Tanya
18

Tanya

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.

c-biskit
12

c-biskit

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!

firechef
9

firechef

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!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1077 cal
  • 54%
  • Fat
  • 65.5 g
  • 101%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 66.6 g
  • 133%
  • Cholesterol
  • 255 mg
  • 85%
  • Sodium
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

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