Pollo al Ajillo Recipe
Spanish · Main course · 50 min total
A classic Spanish dish of chicken thighs slowly cooked in olive oil with loads of garlic, white wine, and fresh herbs. Simple yet incredibly flavorful.
10
min prep
min prep
40
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 12 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 sprigs fresh thyme
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs generously with salt and pepper on both sides.
- In a large, heavy skillet or Dutch oven, heat olive oil over medium heat. Add chicken skin-side down and cook until golden brown, about 5-7 minutes. Flip and cook another 3 minutes. Transfer chicken to a plate.
- Reduce heat to medium-low. Add sliced garlic to the pan and cook, stirring constantly, until fragrant and just golden, about 1 minute. Do not burn.
- Pour in white wine, scraping up any browned bits from the bottom. Add smoked paprika, bay leaf, and thyme sprigs. Bring to a simmer.
- Return chicken to the pan, skin-side up, along with any accumulated juices. Cover and cook over low heat for 25-30 minutes, until chicken is tender and cooked through.
- Uncover and increase heat to medium-high. Simmer for 2-3 minutes to slightly reduce the sauce. Taste and adjust seasoning.
- Sprinkle with fresh parsley and serve hot with crusty bread or rice.
Tips
- Use a large pan to avoid overcrowding; cook in batches if necessary.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently.
- Pair with a crisp white wine like Albariño or Verdejo.
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