Garlic Chicken (Pollo al Ajillo)

Name: Garlic Chicken (Pollo al Ajillo)
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Spanish Cuisine
Ingredients: 1.2 kg bone-in, skin-on chicken thighs, drumsticks and wings, cut into small pieces; 1 whole head of garlic (about 12-15 cloves); 6 tbsp olive oil; 2 bay leaves; 1 small dried red chilli or 1/2 tsp chilli flakes (optional); 240 ml chicken stock (1 cup); 1 tbsp lemon juice; 2 tsp salt; 1/2 tsp black pepper; 3 tbsp chopped parsley

Bone-in chicken browned in olive oil with plenty of garlic and bay leaves, then braised in its own juices: a simple, deeply savoury Spanish home dish.

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Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
Level: Easy

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The story of this dish

Pollo al ajillo is one of Spain's most common and simplest home dishes; "al ajillo" means cooked with garlic and olive oil. The same method is used for prawns ("gambas al ajillo") and rabbit, and in rural areas rabbit and chicken were traditionally cooked this way in earthenware pots on the stove.

The dish has no single birthplace; it is made a little differently in every region, from Andalusia to Castile, and indeed in every home. Traditional recipes add white wine or Andalusian fino sherry to the sauce; this version is alcohol-free, using chicken stock and a little lemon juice instead.

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