Cuisine from Spain Podcast Spanish Food and Drink

Cuisine from Spain Podcast 11 – Pollo al Ajillo

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Pollo al Ajillo


The secret of this recipie is the mixture of the crispy chicken skin and roasted garlic.


1.5 Kg (3.3 pounds) of chicken with bone and skin (either a whole chicken cut in to 4 cm/2 inch pieces or thighs and legs chopped separately)
12 garlic cloves
olive oil
1 teaspoon of salt
3 bay leaves
a glass of white wine (optional)


For this recipie you need to use the biggest frying pan you have, so all the chicken pieces fit in one layer. If you don’t have a big enough frying pan you will need to use two simultaneusly.

Start by peeling the garlic cloves and slicing them roughly, then pour olive oil until the bottom of the frying pan is covered and wait until it starts to smoke. While you wait you can add salt to all the chicken bits. Then add all the garlic pieces and just when they start to brown add the chicken, inserting the bay leaves in between. You will need to cook it for aproximately 30 minutes or until all the pieces are crispy and brown, taking care to turn the pieces over so they get equally brown all over.

Serving Idea: Great to have it with fries.

Tip: If you want to have a bit of sauce, towards the end of the cooking lower the heat to minimum, remove the excess oil from the frying pan and add a glass of white wine. Cook for another 5 minutes and serve.

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