Pollo al ajillo – garlic chicken with potatoes
Small pieces of chicken browned slowly in olive oil with plenty of garlic, finished with white wine, bay leaf and parsley and served with diced fried potatoes. Also made with just wings or thighs; some add a squeeze of lemon.
- 45 minTime
- 45 minHands-on
- 4Portions
- ≈ €1.95per portion
- 770kcal per portion
Ingredients for 4 portions
- 1Whole roasting chicken, cut into small pieces
- to tasteSalt
- to tasteBlack pepper
- 4 tbspOlive oil, for the chicken
- 10 clovesGarlic, lightly crushed, skin on
- 2Bay leaves
- 150 mlWhite wine
- 2 tbspParsley, chopped
On the side
- 600 gPotato, peeled, in 2 cm dice
- 3 tbspOlive oil, for frying the potatoes
Method
- Pat the chicken pieces dry with kitchen paper and season with salt and pepper.
- Heat the oil in a large, deep frying pan or casserole and brown the chicken over a medium-high heat for 12–15 minutes, turning, until golden all over.
- Add the garlic cloves and bay leaves and fry for 3 minutes, until the garlic is golden; don't let it burn.
- Pour in the wine and let it bubble for 2 minutes to cook off the alcohol.
- Cover, lower the heat and cook for 20 minutes, until the chicken is cooked through, turning the pieces once.
- Meanwhile, peel the potatoes and cut them into 2 cm dice. Rinse and dry them well.
- Heat plenty of oil, about 2 cm deep, in another frying pan and fry the potatoes for 10–12 minutes, until golden and tender. Drain on kitchen paper and sprinkle with salt.
- Uncover, add the potatoes and parsley and cook for 2–3 minutes so the sauce reduces a little. Serve straight away.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
