Pollo al Ajillo – Garlic Chicken – Traditional Spanish Recipe

This quick and easy classic Spanish dish is not only finger-lickin’ tasty but can be adapted to suit your tastes.  Not a fan of sherry? Then add white wine instead! Like a bit of spicy? Then add some paprika or chilli!

Pollo al Ajillo – Chicken sautéed with Garlic – A Traditional Spanish Recipe

Pollo al Ajillo - Garlic chicken

Ingredients for Pollo al Ajillo Traditional Spanish Recipe : Makes 12 tapas or 6 main dishes.

  • 900g/2lb chicken wings or a whole chicken cut into bite-sized pieces
  • Salt & pepper
  • 1 head garlic (about 12 cloves)
  • 4 Tablespoons olive oil
  • 1 bay leaf
  • 120ml/4 fl oz dry or medium-dry sherry
  • Chopped parsley

Method for Pollo al Ajillo Traditional Spanish Recipe :

Cut off the wing tips and discard (or save them if you’re making stock).

Divide each wing into two and sprinkle the chicken pieces with salt and pepper.

Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in a deep frying pan or anearthenware casserole.

Add the chicken pieces and garlic to the oil and sauté very slowly.

When the chicken pieces are browned on all sides, add the bay leaf and sherry.

Continue cooking until the liquid is reduced and the chicken begins to sizzle again.

Serve hot garnished with chopped parsley.

If serving as a main meal why not accompany with salad and crusty bread.


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