The story
Pollo al ajillo belongs to a broad family of Spanish garlic preparations rather than one narrowly defined region. It developed as straightforward tavern and home cooking, using browned pieces of chicken, olive oil, garlic and wine to create a pan sauce from inexpensive ingredients. Its appeal comes from deeply browned chicken and garlic that becomes sweet and aromatic rather than harsh. Wine loosens the caramelised juices, and the sauce remains light enough to spoon over the meat or soak up with bread. It is a familiar sharing dish in bars and family kitchens and suits the Spanish custom of placing several plates in the centre of the table. Regional versions may add bay, thyme, parsley, chilli or a splash of sherry.
Ingredients
- Main
- 0.5 kilogram chicken pieces1 kg chicken pieces
- 3 piece garlic cloves6 garlic cloves
- 50 millilitre white wine100ml white wine
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]
Method
Method
Sear chicken in oil until golden. Add garlic, cook until fragrant. Pour in wine and simmer until chicken is tender.
Nutrition
per serving
Estimated nutrition for Pollo al Ajillo; use as editorial/testing data and refine from exact ingredient weights if needed.
