Nationwide (Central Spain)
Pollo al Ajillo
Pollo al ajillo is chicken pieces sauteed hard with lots of garlic, olive oil and often white wine or sherry and a splash of brandy. A rustic, everyday dish rooted in the inland farming regions of Castile and Andalusia, it uses cheap cuts and pantry staples.
Approximate, per 1 racion (~250g chicken pieces in sauce). Values vary by recipe and portion.
Where it comes from
Pollo al ajillo is chicken pieces sauteed hard with lots of garlic, olive oil and often white wine or sherry and a splash of brandy. A rustic, everyday dish rooted in the inland farming regions of Castile and Andalusia, it uses cheap cuts and pantry staples. It is a fixture of home kitchens and tapas bars across the whole country, sometimes made with rabbit instead of chicken.
Where to eat Pollo al Ajillo
0 restaurants worldwide serve it.
The variants
Pollo al ajillo con vino blanco
Deglazed with white wine for a lighter sauce.
Pollo al ajillo al jerez
Andalusian version using dry sherry.
Conejo al ajillo
The same garlic treatment made with rabbit.
Cook it yourself
- Pollo al Ajillo
Pollo al ajillo is rustic Spanish garlic chicken, browned hard and simmered with a whole head of garlic, white wine or sherry and a splash of brandy. It is quick, cheap and deeply savoury, the kind of dish that turns pantry staples into something worth mopping up with bread.