Pollo al Ajillo

Pollo al Ajillo is a rustic, deeply aromatic chicken dish with crisp golden skin, sweet mellow garlic, and a glossy white wine sauce. Smoked paprika and bay leaf add warmth and depth while keeping the dish elegant, simple, and distinctly Spanish.

Nutrition · per serving

695kcal

47gProtein

4gCarbs

50gFat

0.5gFiber

2 servings

Ingredients

10 items

Pollo y adobo rápido

bone-in, skin-on chicken thighs700 g

fine sea salt8 g

black pepper2 g

smoked paprika4 g

Sofrito y salsa

garlic cloves, thinly sliced40 g

extra-virgin olive oil45 ml

dry white wine150 ml

bay leaf1

chicken stock100 ml

Acabado

fresh parsley, finely chopped8 g

Tips

•For the best 30-minute timing, use small to medium chicken thighs; very large pieces may need a few extra minutes.
•Slicing the garlic instead of mincing helps it soften into the sauce without burning too quickly.
•This is naturally low in carbs and suitable for a keto-style menu; serve with sautéed spinach, roasted courgette, or cauliflower mash.
•If you want a more intense garlic flavor, lightly crush half of the sliced garlic before adding it to the pan.

Steps

1
Pat the chicken dry well with kitchen paper so it browns instead of steams. Season all over with the salt, black pepper, and smoked paprika, rubbing the seasoning into both sides.
700 g bone-in, skin-on chicken thighs8 g fine sea salt2 g black pepper4 g smoked paprika
2
Heat a wide heavy frying pan or sauté pan over medium-high heat. Add the olive oil. When the oil shimmers, place the chicken skin-side down and sear for 5-6 minutes until the skin is deep golden and releases easily from the pan. Turn and cook the second side for 3 minutes more. Adjust the heat as needed so the paprika on the chicken does not scorch.
45 ml extra-virgin olive oil700 g bone-in, skin-on chicken thighs
3
Lower the heat to medium. Add the sliced garlic around the chicken and cook for 30-60 seconds, stirring frequently, until fragrant and just pale golden. Do not let it become dark brown or it will taste bitter.
40 g garlic cloves, thinly sliced
4
Pour in the white wine and add the bay leaf. Scrape the bottom of the pan to dissolve the browned bits. Let the wine bubble briskly for about 2 minutes to cook off the raw alcohol.
150 ml dry white wine1 bay leaf
5
Add the chicken stock, reduce to a lively simmer, and spoon some sauce over the chicken. Cover loosely and cook for 10-12 minutes, turning once, until the chicken is fully cooked and the thickest part reaches 75°C. If the pan looks dry, lower the heat slightly; if too watery, uncover for the last few minutes.
100 ml chicken stock700 g bone-in, skin-on chicken thighs
6
Uncover and simmer 1-2 minutes more if needed to lightly reduce the sauce so it coats the chicken and garlic. Taste the sauce and adjust seasoning if needed. Scatter over the parsley.
8 g fresh parsley, finely chopped
7
Let the chicken rest in the pan for 3 minutes before serving. Spoon the garlic-wine sauce over the top and serve hot.

Origin & History

Pollo al ajillo is a classic Spanish home-style chicken dish built around one of Iberian cooking's essential flavor pairings: garlic and olive oil. Versions vary by region, but many include wine, bay, and sometimes paprika, creating a simple but deeply savory pan sauce.

spanish chicken keto braised garlic weeknight

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Steps

Pat the chicken dry well with kitchen paper so it browns instead of steams. Season all over with the salt, black pepper, and smoked paprika, rubbing the seasoning into both sides.

700 g bone-in, skin-on chicken thighs8 g fine sea salt2 g black pepper4 g smoked paprika

Heat a wide heavy frying pan or sauté pan over medium-high heat. Add the olive oil. When the oil shimmers, place the chicken skin-side down and sear for 5-6 minutes until the skin is deep golden and releases easily from the pan. Turn and cook the second side for 3 minutes more. Adjust the heat as needed so the paprika on the chicken does not scorch.

45 ml extra-virgin olive oil700 g bone-in, skin-on chicken thighs

Lower the heat to medium. Add the sliced garlic around the chicken and cook for 30-60 seconds, stirring frequently, until fragrant and just pale golden. Do not let it become dark brown or it will taste bitter.

40 g garlic cloves, thinly sliced

Pour in the white wine and add the bay leaf. Scrape the bottom of the pan to dissolve the browned bits. Let the wine bubble briskly for about 2 minutes to cook off the raw alcohol.

150 ml dry white wine1 bay leaf

Add the chicken stock, reduce to a lively simmer, and spoon some sauce over the chicken. Cover loosely and cook for 10-12 minutes, turning once, until the chicken is fully cooked and the thickest part reaches 75°C. If the pan looks dry, lower the heat slightly; if too watery, uncover for the last few minutes.

100 ml chicken stock700 g bone-in, skin-on chicken thighs

Uncover and simmer 1-2 minutes more if needed to lightly reduce the sauce so it coats the chicken and garlic. Taste the sauce and adjust seasoning if needed. Scatter over the parsley.

8 g fresh parsley, finely chopped

Let the chicken rest in the pan for 3 minutes before serving. Spoon the garlic-wine sauce over the top and serve hot.