- 1 chicken (about 3-4 lbs), cut into 18-20 pieces of foughly same size, rinsed and trimmed of all fat
- Sea Salt
- Olive oil, for frying
- All-purpose flour, for dusting the chicken
- 12 whole-peeled medium-size garlic cloves, lightly smashed, and 10 large garlic cloves, sliced
- 2/3 cup dry white wine
- 1/2 dried small red chili, crumbled
- 1/3 cup chicken broth
- 2 tsp red wine vinegar
- 3 tbsp minced fresh flat-leaf parsley
Pollo al Ajillo (Garlic Chicken) is most popular in central Spain, and is served best with french fries.
Place the chicken in a bowl and rub it generously with salt. Let stand for about 30 minutes. Preheat the oven to 425F.
Pour olive oil to a depth of 1/2 inch in a heavy ovenproof 12-inch skillet and heat it over medium-high heat until almost smoking.
Lightly dust the chicken pieces with flour, shaking off the excess. Add the 12 whole garlic cloves to the skillet and stir to coat with the oil, about 1 minute. Working in two batches, cook the chicken until somewhat crisp and browned all over, 8 to 10 minutes per batch, adjusting the heat so that the oil doesn’t burn.
Using a slotted spoon, transfer the browned chicken pieces to a 12-inch earthenware cazuela or a baking dish of similar size.
Discard the whole garlic cloves. If the oil doesn’t seem clean enough, our it off, wipe the skillet, and add 2 to 3 tbsp fresh olive oil. If it seems fine, our off all but 3 tbsp of it.
Heat the skillet over low heat, add the 10 sliced garlic cloves, and cook until very fragrant and just beginning to cool, about 2 minutes.
Add the chili and stir for a few seconds. Add the 1 tsp flour and stir for about 20 seconds. Add the wine and chicken broth and bring to a boil, stirring.
Season the sauce with salt to taste and pour it over the chicken. Bake the chicken until it is cooked through, about 15 minutes.
Stir in the vinegar and the parsley, coating the chicken evenly with sauce, and serve.
Enjoy this classic Spanish chicken recipe!
Serves 4 to 6