Best Pollo Al Ajillo Chicken And Garlic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLLO AL AJILLO - SPANISH GARLIC CHICKEN



Pollo al Ajillo - Spanish Garlic Chicken image

With only a few simple ingredients, this Spanish Garlic Chicken is really easy to make and the taste is impeccable!

Provided by CookingTheGlobe

Time 45m

Number Of Ingredients 9

1 whole (3 1/2 lb or 1500 g) chicken, (cut into pieces)
2 tablespoons all-purpose flour
1 teaspoon salt, (or to taste)
1/4 heaping teaspoon pepper, (or to taste)
4 tablespoons Olive oil
10 cloves garlic, (unpeeled, soaked in water to soften the skin)
1/2 cup white wine
2 bay leaves
parsley for garnishing, (chopped)

Steps:

  • Place the chicken pieces into a plastic bag together with flour, salt and pepper. Shake to coat.
  • Heat the oil in a frying pan that has a lid and add the chicken and garlic. The frying pan should be big enough to fit the chicken in one layer. Fry, turning it over from time to time until the skin begins to brown.
  • Add the wine and bay leaves and boil for 1 minute. Reduce the heat, cover with a lid, and cook over low heat for 25-30 minutes. Remove the bay leaves and sprinkle with chopped parsley. Pour a little bit of the garlic sauce over the chicken and serve. You can also squeeze out the cooked garlic from its skin. It's really good. Enjoy!

Nutrition Facts : Calories 436 kcal, ServingSize 1 serving

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO



Chicken in Garlic Sauce - Pollo al Ajillo image

Provided by Daisy Martinez

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

12 large chicken thighs (about 4 pounds; see Note)
Fine sea or kosher salt
Freshly ground black pepper
1/4 cup canola oil
10 cloves garlic, sliced
2 teaspoons chopped fresh thyme leaves
1/2 cup dry sherry
1/2 cup chicken broth, homemade or canned

Steps:

  • Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
  • Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
  • Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
  • Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

GARLIC CHICKEN ( POLLO AL AJILLO)



Garlic Chicken ( Pollo Al Ajillo) image

This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish. It has been adapted for North American/Northern European taste from "The Tapas Cookbook". I often serve it at gatherings where I invite my European and Spanish friends for "Wine and Tapas". Nobody ever leaves hungry with the assortment of tapas provided. Keep checking back to my recipes as I will continually add tapa recipes in the future. A "Wine and Tapa" party is an excellent idea for the holiday season. The recipe can be made in advance and reheated in the microwave.

Provided by An American in Spain

Categories     Chicken Breast

Time 27m

Yield 8 tapas

Number Of Ingredients 19

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
lemon pepper (see note)
cayenne pepper (see note)
dry mustard (see note)
paprika (see note)
cumin (see note) or ginger (see note)
4 chicken breasts
8 garlic cloves, minced
6 tablespoons olive oil
3 tablespoons butter
6 tablespoons white wine
5 tablespoons chicken stock
1 tablespoon parsley, chopped
2 tablespoons sherry wine
2 tablespoons brandy
salt & freshly ground black pepper, to taste
parsley (to garnish)

Steps:

  • Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons.
  • Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat.
  • Heat the oil and butter over medium high heat and then add the chicken.
  • Cook the chicken until golden brown turning often to seal all sides.
  • Lower the heat and add the wine chicken stock, garlic and parsley.
  • Simmer until the liquid is reduced in half.
  • Add the sherry and brandy and cook for 1 minute more.
  • Season to taste with the salt and pepper.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 323.9, Fat 21.4, SaturatedFat 6.1, Cholesterol 58.1, Sodium 237.8, Carbohydrate 8.2, Fiber 0.3, Sugar 0.5, Protein 16.4

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN



Pollo Asada al Ajillo: Garlic Roasted Chicken image

Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 11

2 cups quartered onion
10 cloves garlic mashed with 1 teaspoon salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons white vinegar
1 (3-pound) frying chicken, cut in half
1/4 cup lime juice
1/2 teaspoon black pepper
2 teaspoons ground cumin
Flour, for dusting
Olive oil, for frying

Steps:

  • Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
  • Preheat oven to 375 degrees F.
  • Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
  • Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.

POLLO AL AJILLO (GARLIC CHICKEN)



Pollo Al Ajillo (Garlic Chicken) image

This is the simplest dish - chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. You can also use wings and make tapas out of the recipe. Serve with short grain rice and a light red wine.

Provided by lazy gourmet

Categories     High Protein

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 -3 lbs chicken pieces, cut up
1 head garlic, cloves peeled and sliced
kosher salt
olive oil

Steps:

  • Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
  • Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.

Nutrition Facts : Calories 319.1, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 99.2, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 26.6

POLLO AL AJILLO (CHICKEN AND GARLIC)



Pollo Al Ajillo (Chicken and Garlic) image

Make and share this Pollo Al Ajillo (Chicken and Garlic) recipe from Food.com.

Provided by Lavender Lynn

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 (3 lb) whole chickens, cut into pieces
1 lb potato, peeled and cut into large chunks
18 garlic cloves, peeled
1 teaspoon fresh ground black pepper
3/4 teaspoon salt
2 tablespoons parsley, chopped fresh
1 1/2 cups dry sherry
1/2 cup port wine

Steps:

  • In a large covered skillet, heat olive oil over medium-high heat.
  • Cook chicken in oil until browned on all sides.
  • Remove chicken from skillet.
  • Arrange potatoes in the skillet to cover the bottom.
  • Scatter garlic cloves over potatoes.
  • Place chicken on top of garlic and potatoes.
  • Sprinkle pepper, salt, and parsley over chicken.
  • Pour sherry and port over all.
  • Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.

Nutrition Facts : Calories 824.3, Fat 48.5, SaturatedFat 11.9, Cholesterol 160.4, Sodium 603.1, Carbohydrate 31.2, Fiber 3, Sugar 4, Protein 41

Related Topics