Pollo al ajillo
Here is another popularal ajillopreparation. I use chicken thighs for this dish because they remain juicier and are more flavorful than breasts, but chicken wings also work well. If you like a little heat, add a pinch of hot paprika or cayenne pepper with the sherry.
Ingredients
Serves 4
Step 1
Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.
Step 2
Preheat the oven to 400°F.
Step 3
In a large sauté pan, heat the oil over medium heat. Add the crushed garlic and cook, stirring, until softened but not colored, 2 minutes. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in acazuelaor baking dish large enough to hold them in a single layer.
Step 4
Remove the crushed garlic from the oil and discard. Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, sherry, and broth, raise the heat to high, and bring to a boil. Remove from the heat and pour over the chicken.
Step 5
Bake the chicken until cooked through, 25 to 30 minutes. Remove from the oven and discard the bay leaves and thyme. If the pan juices are thin, transfer to a small saucepan and cook over medium high heat until reduced, and then return to thecazuela. Sprinkle with the parsley and serve at once.
变化:
Step 6
You also can complete the cooking on the stove top. Sauté the minced garlic as directed, return the chicken to the pan, add the sherry and broth, and simmer, uncovered, until most of the liquid has evaporated and the chicken is tender, 15 to 20 minutes
Spanish:rosé (Campo de Borja, Navarre), Tempranillo/blend (Rioja, Catalonia)
Non-Spanish:rosé (Rhône Valley and Provence, France), Pinot Noir (Oregon, France, New Zealand)
Leave a Review
Reviews (26)
Back to TopThis recipe is fantastic, and a regular in our home. Recommend following it exactly on your first go around as it’s great as-is. In terms of variations, I’ll sometimes reduce the sauce on the stove a bit at the end, take it off the heat and mix in sour cream (approx 1/2 a pint), though I’ll stress that this recipe requires no departures to produce a wonderful dish. Yum!!
Colezeus
Portland
7/3/2021
My whole family loved it, but I altered it to make a one-pot meal for dinner. I sauteed red bell pepper and onion in the oil after the chicken and added cubed potatoes to it with the stock and wine. Then I put it in the oven without the chicken for 20 mins and then added the chicken and cooked for another 10 mins. I also reduced the sauce when I took it out of the oven-next time I might add the chicken then to finish cooking it. Delish!
cara_w
Seattle
12/17/2019
Excellent recipe. I followed the directions except that I cut off all the fat and there was no need to drain on paper towels. The smoked paprika is a must as is marinating overnight. I x2 the recipe and used a lot of paprika. Also cooked on the stove. This one is a keeper.
CA Cook
Concord, CA
11/4/2019
I really enjoyed this recipe. But a couple of caveats. I wanted to make this healthy so i baked the chicken in the oven instead of frying (I also used far less oil this way). I also saved the garlic chips after frying in the oil because garlic! The more the merrier! It tasted fantastic with the garlic chips as additional flavor. I also tossed in some spinach while the chicken was cooking in the oven to get some veggies in. Finally I wanted a sauce so I cooked it all with some flour as thickener. Probably changed the recipe entirely but it was really good! Four forks!!
hoyamalu
New York, NY
5/14/2018
Eh.
kjgarrett
Smoky Mountains, TN
6/29/2013
This dish was so savory and delicious that I think about, and crave it. So, I will make it again tonight. I made it on the stove top with a slightly different method and one substitute. I only had about a tbsp. of sherry left so used that and unspiced rum to make up the 1/2 cup. I used 6 large garlic cloves and sliced them 1/8" thick then sauteed them in the oo until golden. Removed the garlic from the pan and browned the wings. Drained the fat from the pan, added the garlic and the rest of the ingredients and continued on with the pan variation. Served with halved acorn squash sprinkled with salt and cinnamon, and broccoli roasted in a small covered baking dish with a bit of chicken broth, oo and salt until very tender. My husband and I didn't come up for air - it was so good.
rumplestiltskinny
11/5/2012
This is the second time I have made this and it tastes just the way it does in Spain. I use enough oil not necessarily way the recipe states and good Spanish pimenton to marinate the chicken. Brown the chicken as directed and put in all the garlic as smashed cloves when turning the chicken. Add the liquid and let simmer on the stovetop until only a couple of TB remain and the meat is glazed. The garlic will be soft and the chicken luscious.
Anonymous
MPLS
4/14/2012
This was a big hit, and I'll definitely be making it again. The only change I'd make is to reduce the amount of oil - the sauce definitely didn't need 1/3 cup. I also added red potatoes (quartered and unpeeled) into the baking pan and roasted them in the sauce with the chicken. They came out great!
Anonymous
chicago, il
3/13/2012
Very tasty. I left the smashed garlic in the pan and continued with the recipe. We fished the soft cloves out at the table and smeared them on bread. Delish!
Anonymous
MPLS
3/12/2012
Loved it! Could put that sauce on anything. The only thing i did wrong was I couldn't believe a spanish recipe could ask you to take off the skin, so I didn't. But they were right.
bradyspud
9/26/2011
The flavors were great. I used smoked paprika. When I make it again I will cut the oil way back; it was oilier than necessary.
monicahahn
San Francisco
8/21/2011
Had a tapas themed recipe exchange last week and I made this dish. Definitely a winner! I served it with saffron rice. Very easy to make - I wouldn't change a thing. I picked up smoked paprika by mistake and it gave it a wonderful flavor.
mktdxg
Philadelphia, PA
8/19/2011
made this for dinner for the family and I thought it was going to be kind of bland but it turned out really flavorful and moist.
tessa5228
bowie, md
4/25/2011
Lovely, subtle, and flavorful. Be sure to use Spanish smoked paprika (pimenton) and feel free to be liberal with the garlic! Choose a nice sherry, one you wouldn't mind drinking. Standard cooking sherry would be a disaster. I'm looking forward to making variations on this lovely dish.
Anonymous
Seattle
3/22/2011
This was quite good, I simply cooked it on the stove and cut a bunch of steps: basically, I browned the chicken on high heat (adding in the garlic halfway through), then added the rest and set to simmer for 20 mins. I also didn't have any sherry so I used apple juice the second time I made it and while the complexity of flavor wasn't there, it still tasted good :)
vdawg
montreal, canada
1/8/2011
