Pollo al Ajillo (Chicken and Garlic)

Rating: 4.13 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • 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 calories; 65.5 g total fat; 255 mg cholesterol; 1224 mg sodium. 39.5 g carbohydrates; 66.6 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Tanya
Rating: 4 stars
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
Rating: 3 stars
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)
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Tanya
Rating: 4 stars
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
Rating: 4 stars
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
Rating: 5 stars
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)
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firechef
Rating: 5 stars
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
Rating: 3 stars
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)
rachel
Rating: 5 stars
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)
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Victor Zeno
Rating: 5 stars
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)
swimbea
Rating: 3 stars
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)
Deb
Rating: 3 stars
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