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Pollo al Ajillo (Chicken and Garlic)

Pollo al Ajillo (Chicken and Garlic)

Name: Pollo al Ajillo (Chicken and Garlic)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 1 (3 pound) whole chicken, cut into pieces; 1 pound potatoes, peeled and cut into large chunks; 18 cloves garlic, peeled; 1 teaspoon freshly ground black pepper; ¾ teaspoon salt; 2 tablespoons chopped fresh parsley; 1 ½ cups dry sherry; ½ cup port wine

Rating: 4.22 stars

9 Ratings
8 Reviews
1 Photo

Chock full of garlic, this dish from the Castilian region of Spain is delish!!! Served with a salad and crusty French bread, it is sure to please.

By Beth

Gallery

Recipe Summary

prep:

30 mins

cook:

1 hr

total:

1 hr 30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

¼ cup extra virgin olive oil
1 (3 pound) whole chicken, cut into pieces
1 pound potatoes, peeled and cut into large chunks
18 cloves garlic, peeled
1 teaspoon freshly ground black pepper
¾ teaspoon salt
2 tablespoons chopped fresh parsley
1 ½ cups dry sherry
½ cup port wine

Directions

Step 1

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.

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Step 2

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

Per Serving:

1077.1 calories; 66.6 g protein; 39.5 g carbohydrates; 255.4 mg cholesterol; 1224.4 mg sodium. Full Nutrition

Reviews (8)

Most helpful positive review

Tanya

09/02/2007

I just made the chicken without the potatoe it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy. Read More

Helpful

(19)

Most helpful critical review

MARYALISON

06/29/2004

Great flavor!-easy to prepare-bland in color-the dish was kind of biege. Maybe roasting the poatoes would some more color and adding some veggies! I'd recommend this dish-husband liked it-11 year old son asked me to throw the recipe away- Read More

Helpful

(5)

9 Ratings

5 star values: 5
4 star values: 1
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Tanya

09/02/2007

I just made the chicken without the potatoe it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy. Read More

Helpful

(19)

Tanya

09/02/2007

I just made the chicken without the potatoe it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy. Read More

Helpful

(19)

c-biskit

09/19/2008

Wow this was delicious! At the end we pulled the chicken out of the skillet and browned it skin-side-down in olive oil and reduced the sauce a bit. We threw in some red pepper flakes too. We've tried this with two Spanish red wines: a Rioja and a Ribera del Duero. Sarah and I agree that the Ribera del Duero (ours was 100% tempranillo) was far and away the better match. Looking forward to pairing the Rioja with the Beef Tenderloin Asturia recipe (from this site) tomorrow! Read More

Helpful

(12)

firechef

10/30/2008

I made this dish for my wife tonight wow very good the port wine gave it such flavor as well as the garlic! Excellent recipe!! Read More

Helpful

(9)

MARYALISON

06/29/2004

Helpful

(5)

rachel

05/03/2010

Very good I did not have Port Wine used Merlot I removed the potatoes & chicken added shallots reduced liquids to a gravy put eveything back in skillet Wonderful Read More

Helpful

(3)

swimbea

04/07/2013

tasty it is. Too much liquid in my opinion it turned into a stew. I grew up in Spain not like I remembered it to be. I will need to make some adjustments to the method of cooking it was looking so much like the dish I remember until all that liquid went in. 2 cups total? I agree with the sherry and the port sherry alone is fine in the South the dish is served with the potatoes don't remove that from the recipe the skin of the chicken and the potatoes caramelized the sugar in the sherry and the oil amount was just right. Eat it with crusty rustic bread. Read More

Helpful

(2)

Victor Zeno

07/05/2011

It was excellent recipe. I cut the oil in half and instead of using all potatoes I mixed potatoes with onions carrots broccoli and celery. Not a huge fan of sherry so instead I used a Spanish Tempranillo wine with the port. It was delicious! Read More

Helpful

(2)

Deb

02/06/2017

I tried making this but unfortunately it did not live up to catalonian memories. Did not like the potatoes soaked in port/sherry. Thanks for the recipe but I think I'll look for another one next time. Read More

Back to Pollo al Ajillo (Chicken and Garlic)

All Reviews for Pollo al Ajillo (Chicken and Garlic)

- of Reviews

Nutritional Information

Pollo al Ajillo (Chicken and Garlic)

Servings Per Recipe: 4
Calories: 1077.1

% Daily Value *

protein: 133 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 101 %

saturated fat: 83 %

cholesterol: 85 %

vitamin a iu: 13 %

niacin equivalents: 288 %

vitamin b6: 107 %

vitamin c: 59 %

folate: 11 %

calcium: 9 %

iron: 28 %

magnesium: 37 %

potassium: 36 %

sodium: 49 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Pollo al Ajillo (Chicken and Garlic)

1 of 8

All Reviews

Tanya

09/02/2007

I just made the chicken without the potatoe it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy.

Helpful

(19)

Tanya

09/02/2007

I just made the chicken without the potatoe it was very nice! Instead of cooking it in a fry pan I baked it in the oven and it turned out so nice and crispy.

Helpful

(19)

c-biskit

09/19/2008

Helpful

(12)

firechef

10/30/2008

I made this dish for my wife tonight wow very good the port wine gave it such flavor as well as the garlic! Excellent recipe!!

Helpful

(9)

MARYALISON

06/29/2004

Helpful

(5)

rachel

05/03/2010

Very good I did not have Port Wine used Merlot I removed the potatoes & chicken added shallots reduced liquids to a gravy put eveything back in skillet Wonderful

Helpful

(3)

swimbea

04/07/2013

Helpful

(2)

Victor Zeno

07/05/2011

Helpful

(2)

Deb

02/06/2017

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c-biskit

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Pollo al Ajillo (Chicken and Garlic)

Ingredients

Directions

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Pollo al Ajillo (Chicken and Garlic)

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Pollo al Ajillo (Chicken and Garlic)

Ingredients

Directions

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Pollo al Ajillo (Chicken and Garlic)