Pollo en Salsa de AjoPollo al ajillo is a beloved Spanish dish found on nearly every menu in Spain. This tapas version of the classic features tender chicken, and you can choose to use chicken wings or bite-sized pieces of a whole chicken.
Spanish Garlic Chicken
Pollo en Salsa de AjoPollo al ajillo is a beloved Spanish dish found on nearly every menu in Spain. This tapas version of the classic features tender chicken, and you can choose to use chicken wings or bite-sized pieces of a whole chicken.
Ingredients
Servings: 4-6
- 8 chicken wings or half of a 3-pound chicken cut into tapas-sized portions
- ¼ cup olive oil
- 8 large garlic cloves
- 1 tablespoon brandy
- ½ teaspoon all-purpose flour
- 2 tablespoons dry white wine
- 2 tablespoons chicken broth or vegetable broth
- Kosher salt or sea salt to taste
- 1 tablespoon finely chopped fresh flat-leaf parsley
- A pinch of saffron threads
- 3 peppercorns
Instructions
- If using chicken wings, remove and discard the wingtips and split the remaining wings into two parts.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken and garlic, cooking until the garlic turns golden (remove each garlic clove as it becomes golden and transfer them to a mortar) and the chicken is browned on all sides.
- Add the brandy and, while standing away from the skillet, ignite the brandy with a match or kitchen lighter and let it die out.
- Sprinkle in the flour, then stir in the wine, broth, and salt.
- Reduce the heat to low, cover, and simmer for an additional 15 minutes.
- In the mortar, mash the reserved garlic, parsley, saffron, peppercorns, and salt together.
- Stir this aromatic mixture into the chicken.
- Cover the skillet and continue to cook for an additional 15 minutes.
Notes & Wine Advice
Serve this Spanish garlic chicken while it’s hot and full of flavor.
Enjoy this classic Spanish dish with its rich garlic sauce and tender chicken pieces.