Lorraine Williamson
There are few smells as inviting as garlic gently sizzling in olive oil — and few dishes as comforting as Pollo al Ajillo, or Spanish garlic chicken. Found in tapas bars and family kitchens across Spain, this dish brings together simple ingredients and rich Mediterranean flavour.
Today, you can bring that taste of Spain into your own kitchen with an easy, authentic recipe that doesn’t require any special equipment or hard-to-find ingredients. Perfect for a relaxed weeknight dinner or a weekend meal that reminds you of Spanish sunshine. I made enough for 2 people but used chicken quarters (cuartos de pollo)
Ingredients (Serves 4)
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8 chicken thighs or drumsticks (bone-in, skin-on preferred)
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8-10 garlic cloves, unpeeled
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3-4 tablespoons extra virgin olive oil
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125 ml dry white wine
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1 tablespoon white wine vinegar (optional for a little zing)
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A few sprigs of fresh thyme or rosemary
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2 bay leaves
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Salt and freshly ground black pepper
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Fresh parsley to garnish
Instructions
Prepare the chicken
Pat the chicken pieces dry and season generously with salt and pepper on both sides.
Brown the chicken
In a large, heavy-based pan or deep frying pan, heat the olive oil over medium-high heat. Brown the chicken on all sides — about 5 minutes per side. You want a lovely golden skin, but avoid burning the garlic later.
Add the garlic
Lightly crush the unpeeled garlic cloves (just enough to crack them open) and add them to the pan. Stir them around for a minute or two to release their flavour.
Deglaze and simmer
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Add the vinegar if using, along with the bay leaves and herbs.
Cover and cook
Reduce heat to low, cover the pan, and let everything gently simmer for 30–35 minutes, turning the chicken occasionally.
Reduce the sauce
Once the chicken is cooked through and tender, remove the lid and simmer for another 5 minutes to thicken the sauce slightly.
Serve
Garnish with freshly chopped parsley and serve with crusty bread, roasted potatoes, or a light green salad.
Serving tip
In many Spanish homes, Pollo al Ajillo is served family-style, right from the pan, with plenty of bread to soak up that rich, garlicky sauce. We added some rice this time.
Bringing the taste of Spain home
This recipe shows how a few simple ingredients can create something truly special — the essence of Spanish cooking. Once you’ve made it once, you’ll find yourself coming back to it again and again. The meat just falls off the bone in this Spanish garlic chicken recipe!
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