The aromatic scent of garlic sizzling in olive oil takes me back to sun-soaked Spanish kitchens, where the heart of every meal is infused with love and laughter. Today, I’m excited to share my take on Spanish Garlic Chicken (Pollo al Ajillo), a rustic dish that transforms simple ingredients into a communal feast. With juicy chicken thighs bathed in a glossy garlic and sherry sauce, this recipe brings warmth to your table while being incredibly easy to prepare—perfect for any weeknight or gathering with friends. Plus, the moment you serve it alongside crusty bread for soaking up the delectable sauce, you’ll find it’s a true crowd-pleaser. Ready to embrace the flavors of Spain in your own kitchen? Let’s dive in!
Why is Spanish Garlic Chicken a Must-Try?
Irresistible, this dish brings the vibrant flavors of Spain right to your kitchen with minimal effort. Comforting and rustic, it transforms basic ingredients like chicken thighs and garlic into a communal feast. Flavor-packed, the glossy sherry sauce perfectly complements the tender meat for a truly mouthwatering experience. Versatile enough to pair with a variety of side dishes, it’s perfect for weeknights or gatherings. Don’t forget to serve it with some crusty bread—just like at your favorite tapas bar—to soak up every delicious drop of sauce! If you’re interested in more savory chicken recipes, check out my Cheesy Chicken Garlic or Healthy Sticky Chicken.
Spanish Garlic Chicken Ingredients
For the Chicken
• Chicken Thighs – Bone-in, skin-on thighs create juicy, flavorful bites; boneless thighs can be swapped with adjusted cooking times.
• Sea Salt & Black Pepper – A must for elevating the natural flavor of the chicken.
For the Coating
• Plain Flour – Lightly coats the chicken to ensure a beautiful golden brown finish.
For Cooking
• Olive Oil – Provides richness while browning the chicken, enhancing the overall dish.
For the Sauce
• Garlic Cloves – Peeled and lightly crushed; they soften and lend a sweet, mellow flavor to the sauce.
• Dry Sherry (Fino) – A key ingredient that deepens the flavors; avoid sweet varieties to maintain authenticity.
• Chicken Stock – Adds moisture and a comforting depth to the sauce.
• Bay Leaves – Infuse a delicate, fragrant note to the cooking liquid.
For Garnishing
• Parsley – Finely chopped for a fresh, vibrant touch on top of the dish.
• Lemon Wedges – Brightens the dish and adds a zesty twist when served.
For Serving
• Crusty Bread – An essential companion for soaking up the rich, glossy garlic sauce that makes this Spanish Garlic Chicken (Pollo al Ajillo) truly irresistible!
Step‑by‑Step Instructions for Spanish Garlic Chicken (Pollo al Ajillo)
Step 1: Prepare Chicken
Start by patting the chicken thighs dry with a paper towel, ensuring they’re moisture-free for better browning. Season generously with sea salt and black pepper, then lightly dust each piece with plain flour, coating evenly to achieve a nice crust. This preparation will help the chicken develop a beautiful golden color while cooking in the pan.
Step 2: Brown Chicken
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, gently place the chicken thighs skin-side down and sear for 10–12 minutes until the skin is deep golden and crispy. Carefully flip the thighs and cook for an additional 2–3 minutes, allowing the edges to crisp up. Remove the chicken from the pan and set aside on a plate.
Step 3: Cook Garlic
Lower the heat to medium, and in the same skillet, add the peeled and lightly crushed garlic cloves. Cook them for about 3–4 minutes, stirring occasionally until softened and lightly golden. This step infuses the oil with deep garlic flavor, which is essential for your Spanish Garlic Chicken (Pollo al Ajillo) sauce, transforming your kitchen into an aromatic haven.
Step 4: Build Sauce
Pour in 1 cup of dry sherry, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pan—these add richness to the sauce. Allow the sherry to simmer for 2–3 minutes until it slightly reduces. Next, add 1 cup of chicken stock and 2 bay leaves, bringing the mixture to a gentle simmer to develop layers of flavor for the sauce.
Step 5: Simmer Chicken
Return the browned chicken thighs to the skillet, ensuring they are nestled in the sauce without submerging completely. Keep the heat on medium-low and simmer uncovered for 25–30 minutes. Look for the chicken to become tender and cooked through, indicated by an internal temperature of 165°F, while the sauce thickens to a glossy finish, perfect for soaking up with crusty bread.
Step 6: Finish & Serve
Once the chicken is fully cooked, remove the skillet from heat and sprinkle a generous amount of finely chopped parsley over the dish for a vibrant touch. Serve the Spanish Garlic Chicken (Pollo al Ajillo) warm alongside lemon wedges and crusty bread, allowing everyone to dig in and indulge in the rich flavors that make this recipe a communal delight.
Make Ahead Options
Preparing Spanish Garlic Chicken (Pollo al Ajillo) ahead of time can truly simplify your busy weeknights! You can marinate the chicken thighs with salt, pepper, and flour up to 24 hours in advance, just ensure they’re covered and refrigerated to maintain their quality. Additionally, you can cook the garlic and build the sauce a day before, storing it in the fridge. When you’re ready to serve, gently reheat the sauce in a skillet, return the browned chicken thighs, and simmer uncovered for about 25–30 minutes until heated through. This approach ensures your chicken remains just as delectable and moist, allowing you to enjoy restaurant-quality flavors with minimal effort right at home!
How to Store and Freeze Spanish Garlic Chicken
- Fridge: Store any leftover Spanish Garlic Chicken in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through to enjoy its savory flavors.
- Freezer: If you want to keep the dish longer, freeze the chicken in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating to maintain texture.
- Reheating: For the best results, reheat on the stove with a splash of chicken stock to keep the sauce glossy and enhance moisture, creating a delicious experience just like freshly made.
- Avoid Texture Loss: It’s best to avoid refreezing once thawed to preserve the quality of your Spanish Garlic Chicken (Pollo al Ajillo), ensuring every bite remains delightful!
Expert Tips for Spanish Garlic Chicken
- Chicken Choice: Use bone-in, skin-on thighs for best flavor and texture; boneless thighs can dry out if overcooked.
- Browning: Ensure the oil is hot before adding chicken; this helps achieve a crispy skin that keeps moisture locked in.
- Gentle Simmer: Keep the heat low and simmer uncovered to maintain that inviting golden crispiness on the chicken skin while developing the sauce.
- Garlic Timing: Add garlic at the right moment—too early can cause it to burn, compromising the dish’s delicate sweetness.
- Sauce Thickness: Adjust sauce consistency by adding extra chicken stock or reducing it further to achieve your preferred richness; it’s all about personal taste!
- Serving Style: Embrace the communal experience; serving it in the skillet with crusty bread encourages sharing and brings everyone together to enjoy the flavors of Spanish Garlic Chicken (Pollo al Ajillo).
What to Serve with Rustic Spanish Garlic Chicken
The perfect additions to your meal will elevate the warmth and flavors of this rustic dish.
- Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes complements the rich garlic sauce beautifully, creating a comforting contrast.
- Crispy Green Salad: A refreshing salad with crisp romaine and tangy vinaigrette provides a delightful crunch and balances the dish’s richness.
- Spanish Tortilla: This classic Spanish omelet made with eggs, potatoes, and onions adds a hearty side that harmonizes with the bold flavors of the chicken.
- Roasted Vegetables: Seasonal roasted veggies offer a sweet, caramelized flavor that pairs well with the savory garlic sauce, enhancing the overall meal experience.
- Garlic Bread: For an extra indulgent touch, serve warm garlic bread to scoop up the luscious sauce, making every bite absolutely irresistible.
- Chilled Sangria: A fruity, chilled sangria pairs perfectly, bringing a refreshing contrast and evoking the essence of a sunny Spanish afternoon.
- Flan for Dessert: Finish your meal on a sweet note with luscious flan, as its creamy texture and caramel flavors provide a delightful end to your feast.
Each of these suggestions brings its own delightful texture and flavor to create a memorable meal that celebrates the heart of Spanish dining.
Spanish Garlic Chicken Variations
Feel free to play with the flavors and ingredients in your Spanish Garlic Chicken to create a dish that’s uniquely yours!
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Different Cuts: Use chicken legs instead of thighs for a heartier vibe. They will remain juicy and tender when cooked properly.
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Garlic Level: Reduce the number of garlic cloves if you prefer a more subtle flavor. Even fewer cloves still impart a delicious hint.
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Wine Swap: Trade the dry sherry for white wine to bring a lighter, fruity element to the dish. It’s a delightful twist on tradition!
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Herb Infusion: Try including fresh thyme or rosemary for an aromatic touch. These herbs add depth and complement the dish beautifully.
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Spicy Kick: Add a pinch of red pepper flakes or diced chili peppers for a spicy twist. This simple addition turns up the heat and excitement!
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Vegetable Add-in: Toss in some bell peppers or mushrooms when you cook the garlic for extra texture and flavor. They’ll soak up that glorious sauce!
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Citrus Zing: For a fresh burst, add orange zest or juice before serving. It harmonizes remarkably well with the garlic and sherry.
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Nutritional Boost: Incorporate some spinach or kale towards the end of cooking. They will wilt nicely and add extra nutrition without overpowering the dish.
Don’t forget to enjoy your flavorful creation with some crusty bread—perfect for soaking up all that delicious sauce. For more tasty chicken ideas, explore my Gooey Cheesy Garlic or Cajun Garlic Chicken. Happy cooking!
Spanish Garlic Chicken (Pollo al Ajillo) Recipe FAQs
What type of chicken is best for Spanish Garlic Chicken?
Absolutely! I recommend using bone-in, skin-on chicken thighs for the juiciest and most flavorful results. The bone and skin help keep the meat moist during cooking, creating a beautiful crispy exterior. If you prefer boneless thighs, just remember to reduce the cooking time slightly to avoid drying them out.
How should I store leftovers of Spanish Garlic Chicken?
After enjoying your delicious meal, place any leftovers into an airtight container. They can be stored in the refrigerator for up to 3 days. For the best reheating experience, warm gently on the stovetop, adding a splash of chicken stock to keep the sauce glossy and moist.
Can I freeze Spanish Garlic Chicken?
Yes, you can definitely freeze Spanish Garlic Chicken (Pollo al Ajillo)! Transfer the cooled chicken to an airtight container or freezer bag and store it in the freezer for up to 2 months. When ready to enjoy, transfer it to the fridge overnight to thaw. For reheating, do it slowly on the stovetop with a bit of chicken stock to maintain that delicious saucy texture.
What should I do if the sauce is too thin?
If you find that the sauce is thinner than you’d like, you can remedy this by simmering it uncovered for a few extra minutes on low heat. This will help it reduce and thicken up nicely. Alternatively, mix a teaspoon of cornstarch with cold water and stir it into the sauce—let it cook for a few more minutes until it thickens to your desired consistency!
Is this dish suitable for those with dietary restrictions?
Very! Spanish Garlic Chicken is naturally gluten-free if you use a gluten-free flour for dusting the chicken. If you or your guests have a garlic allergy, you can consider using roasted garlic or reducing the amount significantly for a milder flavor. Always check ingredient labels, especially for stock and sherry, to ensure they meet your dietary needs.
How do I tell if the chicken is cooked through?
Check the internal temperature of the chicken thighs using a meat thermometer. The safe temperature is 165°F (75°C). If you don’t have a thermometer, you can cut into the thickest part of the thigh—if the juices run clear and the meat is no longer pink, your chicken is cooked through and ready to serve!
Irresistible Spanish Garlic Chicken (Pollo al Ajillo) Dinner
Ingredients
Equipment
Method
- Start by patting the chicken thighs dry with a paper towel. Season generously with sea salt and black pepper, then lightly dust each piece with plain flour.
- Heat olive oil in a large skillet over medium-high heat. Once hot, place chicken thighs skin-side down and sear for 10–12 minutes until the skin is golden and crispy.
- Flip the thighs and cook for an additional 2–3 minutes. Remove the chicken from the pan and set aside on a plate.
- Lower the heat and add the garlic cloves to the skillet. Cook for 3–4 minutes until softened and lightly golden.
- Pour in dry sherry and scrape up any bits from the pan. Allow the sherry to simmer for 2–3 minutes until it reduces slightly.
- Add chicken stock and bay leaves, bringing the mixture to a gentle simmer.
- Return the browned chicken thighs to the skillet and simmer uncovered for 25–30 minutes, until cooked through.
- Remove from heat and sprinkle with parsley. Serve warm alongside lemon wedges and crusty bread.
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