Pollo al Ajillo
Pollo al Ajillo features chicken braised in abundant garlic, smoked paprika, and white wine until tender and deeply flavored.
20g
16clove
1,600g
1tsp
1tsp
80ml
1tsp
2piece
180ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 20g | — | — | |
| 2 | | 16clove | — | — | |
| 3 | | 1,600g | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 80ml | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 180ml | — | — |
Lay the parsley leaves on the chopping board.
Fresh flat-leaf parsley leaves · 20 g
Gather the parsley into a tight pile and chop it finely with a rocking motion of the knife.
Scrape the parsley into a small bowl and set it aside for the finish.
Lay the garlic cloves on the chopping board.
Garlic · 16 cloveLay each garlic clove flat, press the blade of the knife on top with your palm to crack the skin, then slip the skin off with your fingers.
Place the whole chicken on the chopping board.
Whole chicken · 1,600 gCut through the skin between leg and body on each side, press the legs out to pop the hip joints and cut through them; split each leg into thigh and drumstick; take off the wings at the second joint; split the breast along the breastbone and cut each half crosswise in two.
Lay the chicken pieces side by side on a baking tray.
Sprinkle the salt evenly over all sides of the chicken pieces.
Salt · 1 tspShake the black pepper evenly over all sides of the chicken.
Ground black pepper · 1 tspPour the olive oil into the pan.
Extra-virgin olive oil · 80 ml
Set the pan over a medium-high heat and warm the oil until it shimmers.
Slip all the peeled garlic cloves into the hot oil.
Fry the garlic, turning the cloves occasionally, until golden on all sides but not dark — soft and nutty.
Lift the garlic out of the oil with a slotted spoon into the small bowl, leaving the oil in the pan.
Lay the chicken pieces skin-side down in a single layer in the garlic oil.
Sear undisturbed for 6–8 minutes, until the skin is deep golden and releases easily, then turn each piece and colour the other side for 3–4 minutes.
Scatter the smoked paprika over the chicken.
Smoked paprika · 1 tspTurn the chicken to coat it in the paprika oil, letting the spice toast for 20 seconds.
Tuck the bay leaves in among the chicken pieces.
Bay leaf · 2 pieceReturn the fried garlic cloves to the pan, nestling them around the chicken.
Pour the white wine around and over the chicken, letting it sizzle and steam.
Dry white wine · 180 mlBring to a lively bubble, then lower the heat and simmer uncovered for about 25 minutes, turning the chicken once, until the wine has reduced by half and the chicken is cooked through with no pink at the bone. Check the thickest piece reads 74 °C on a thermometer.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 20 g | | Lay the parsley leaves on the chopping board.⏱ 5sResultFresh flat-leaf parsley leaves |
| 2 | Fresh flat-leaf parsley leavesstep 1 | | Gather the parsley into a tight pile and chop it finely with a rocking motion of the knife.⏱ 40sResultFinely chopped parsley |
| 3 | Finely chopped parsleystep 2 | | Scrape the parsley into a small bowl and set it aside for the finish.⏱ 10sResultFinely chopped parsleyused in step 26 |
| 4 | 16 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 5 | Garlicstep 4 | | Lay each garlic clove flat, press the blade of the knife on top with your palm to crack the skin, then slip the skin off with your fingers.⏱ 2 minResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Put the peeled cloves in a small bowl.⏱ 10sResultPeeled garlic clovesused in step 14 |
| 7 | 1,600 g | | Place the whole chicken on the chopping board.⏱ 5sResultWhole chicken |
| 8 | Whole chickenstep 7 | | Cut through the skin between leg and body on each side, press the legs out to pop the hip joints and cut through them; split each leg into thigh and drumstick; take off the wings at the second joint; split the breast along the breastbone and cut each half crosswise in two.⏱ 5 minResultChicken joints |
| 9 | Chicken jointsstep 8 | | Lay the chicken pieces side by side on a baking tray.⏱ 15sResultChicken joints |
| 10 | 1 tsp | | Sprinkle the salt evenly over all sides of the chicken pieces.⏱ 20sResultSalted chicken pieces |
| 11 | 1 tsp | | Shake the black pepper evenly over all sides of the chicken.⏱ 15sResultSeasoned chicken piecesused in step 17 |
| 12 | 80 ml | | Pour the olive oil into the pan.⏱ 5sResultExtra-virgin olive oil |
| 13 | — | | Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 min 30sResultHot oil |
| 14 | Peeled garlic clovesstep 6 | | Slip all the peeled garlic cloves into the hot oil.⏱ 10sResultHot oil and peeled garlic cloves |
| 15 | — | | Fry the garlic, turning the cloves occasionally, until golden on all sides but not dark — soft and nutty.⏱ 3 minResultLightly golden garlic cloves |
| 16 | Lightly golden garlic clovesstep 15 | | Lift the garlic out of the oil with a slotted spoon into the small bowl, leaving the oil in the pan.⏱ 20sResultGarlic-scented oilused in step 22 |
| 17 | Seasoned chicken piecesstep 11 | | Lay the chicken pieces skin-side down in a single layer in the garlic oil.⏱ 15sResultSeasoned chicken in garlic-scented oil |
| Garlic-scented oilstep 16 | |||
| 18 | — | | Sear undisturbed for 6–8 minutes, until the skin is deep golden and releases easily, then turn each piece and colour the other side for 3–4 minutes.⏱ 11 minResultGolden-skinned chicken |
| 19 | 1 tsp | | Scatter the smoked paprika over the chicken.⏱ 10sResultGolden-skinned chicken and smoked paprika |
| 20 | — | | Turn the chicken to coat it in the paprika oil, letting the spice toast for 20 seconds.⏱ 20sResultPaprika-coated golden chicken |
| 21 | 2 piece | | Tuck the bay leaves in among the chicken pieces.⏱ 5sResultPaprika-coated golden chicken and bay leaf |
| 22 | Fried garlic clovesstep 16 | | Return the fried garlic cloves to the pan, nestling them around the chicken.⏱ 10sResultPaprika-coated golden chicken and bay leaf and lightly golden garlic cloves |
| 23 | 180 ml | | Pour the white wine around and over the chicken, letting it sizzle and steam.⏱ 10sResultChicken and garlic in white wine |
| 24 | — | | Bring to a lively bubble, then lower the heat and simmer uncovered for about 25 minutes, turning the chicken once, until the wine has reduced by half and the chicken is cooked through with no pink at the bone. Check the thickest piece reads 74 °C on a thermometer.⏱ 25 minResultBraised chicken al ajillo |
| Total Time | 48 min | ||
- Arrange the chicken and garlic on a warm serving platter with tongs and spoon all the pan juices over the top.
- Scatter the chopped parsley over the chicken and bring the platter straight to the table. The bay leaf is there for flavour; don't eat it.
| Nutrient | Per serving |
|---|---|
| 893kcal | |
| 66g | |
| 57g | |
| 13g | |
| 8g | |
| 1g | |
| 1g | |
| 893mg |
Pollo al Ajillo
Pollo al Ajillo features chicken braised in abundant garlic, smoked paprika, and white wine until tender and deeply flavored.
What you’ll doYou will break down a whole chicken into eight pieces, season them, then fry crushed garlic cloves until golden in olive oil before setting them aside. Sear the chicken skin-side down until golden, dust it with smoked paprika, return the garlic and bay leaves to the pan, and braise everything in white wine for about 25 minutes until the liquid reduces by half and the meat is cooked through.
Ingredients
- Fresh flat-leaf parsley leaves20 g
- Garlic16 clove
- Whole chicken1,600 g
- Salt1 tsp
- Ground black pepper1 tsp
- Extra-virgin olive oil80 ml
- Smoked paprika1 tsp
- Bay leaf2 piece
- Dry white wine180 ml