The Aromatic Garlic Chicken
Recipe we Crave for!

(Pollo al Ajillo)


By Edu Valor / Author - Spanish Chef

The origins of this fantastic Spanish dish are uncertain. My garlic chicken recipe fills the kitchen with the rich aroma of white wine and garlic.

If you’re not familiar with it, you should try making it sometime. I have no idea where it originally comes from, but there are hints of influence from Castilla y León and Andalusia.

I usually serve it with fries, though I occasionally pair it with mashed potatoes. Both go wonderfully with the garlic chicken.

Spanish garlic chicken on a plate.Mouthwatering garlic chicken.


My mother taught me how to make this dish, and it was one of her specialties. As soon as we smelled the aroma coming from the kitchen, we immediately knew what she was making for lunch. It was so good!

I encourage you to give it a try! The chicken doesn’t need to be drowning in the sauce—some is just right. If I see there’s too much sauce, I let it reduce a bit.

Ingredients for 4 Servings

Preparation: 15 minutes
Cooking: approx. 1 hour

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1 large chicken, cut up in smaller pieces (wings, drums, legs, etc)
  • 7 garlic cloves, pierced with a knife
  • 20 cl/7 fl oz dry white wine
  • some olive oil
  • 15 cl chicken stock or water
  • salt and pepper
  • 1 red bell pepper, cut in large chunks
  • 100g/3.5 oz tomato cubes
  • 1 tsp thyme
  • 1 tbsp oregano

Let's Make this Fantastic Garlic Chicken Recipe!

  1. Season the chicken parts.
  2. On medium-high heat, brown the chicken pieces in olive oil in a large frying pan.
  3. Reduce the heat to medium and add the tomato, bell pepper, and garlic. Sauté for a few minutes.
  4. Pour in the water (or stock) and wine, then season with salt and pepper. Stir and taste.
  5. Add thyme and oregano. Cover the pan with a lid and simmer on medium-low heat for at least 45 minutes, stirring occasionally.
  6. If the sauce is still too thin, let it reduce by cooking uncovered. Some chefs use a bit of cornstarch or flour to thicken the sauce, but I rarely do this.

TIPS: 

  • Brown the chicken pieces well.
  • Pierce the garlic cloves.
  • Use a large frying pan with a lid.
  • Any cheap white dry wine will do.
  • Only use a little olive oil, too much and the sauce will not bind well.

Pollo al ajillo with fries on a rustic plateServed with fries and some mayo.


What You Will Need

  1. Meat knife
  2. Paring knife
  3. Frying pan with a lid
  4. Measuring beaker
  5. Teaspoon
  6. Scale
  7. Cutting board


Bring Some Variation


You don’t need to use a whole chicken for this dish. I’ve seen it made with just drumsticks, wings, or legs. Just make sure you have enough of whichever part you choose to use.

We usually stick to dry white wine, but a Jerez wine should also work perfectly. I wouldn’t be surprised if the semi-dry version works well too. Add some chilies, and you’ve got a garlic chicken with an extra kick!


*****