spanishchickenketobraisedgarlicweeknight

Pollo al Ajillo

Name: Pollo al Ajillo
Prep time: 8 min
Cook time: 19 min
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 700 g bone-in, skin-on chicken thighs; 8 g fine sea salt; 2 g black pepper; 4 g smoked paprika; 40 g garlic cloves, thinly sliced; 45 ml extra-virgin olive oil; 150 ml dry white wine; 1 bay leaf; 100 ml chicken stock; 8 g fresh parsley, finely chopped

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.

30 min

2 servings

695 kcal

Spanish

Ingredients

Pollo y adobo rápido

700 gbone-in, skin-on chicken thighs
8 gfine sea salt
2 gblack pepper
4 gsmoked paprika

Sofrito y salsa

40 ggarlic cloves, thinly sliced
45 mlextra-virgin olive oil
150 mldry white wine
1bay leaf
100 mlchicken stock

Acabado

8 gfresh parsley, finely chopped

Instructions

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.
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.
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.
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.
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.
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.
7
Let the chicken rest in the pan for 3 minutes before serving. Spoon the garlic-wine sauce over the top and serve hot.

Nutrition per serving

695 kcal

Calories

47g

Protein

Carbs

50g

Fat

Fiber

Notes

•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.

Background

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.

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