Chicken With Garlic (Polio Al Ajillo)

chicken with galric polio al ajillo

Chicken With Garlic (Polio Al Ajillo)

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Huge quantities of garlic are essential for this recipe and should be eaten squashed onto the chicken.
Servings: 4
Calories: 886


  • 1 tablespoon sweet paprika pimenton dulce 1 tablespoon plain flour
  • 3 3/4 lb chicken pieces such as thighs and breasts, but no drumsticks
  • 3 1/3 floz virgin olive oil
  • 15 garlic cloves unpeeled but bruised slightly
  • 1 fresh bay leaf
  • 4 floz medium dry sherry
  • 1 tablespoon coarsely chopped fresh flat leaf parsley
  • sea salt and freshly ground black pepper
  • a heat-diffusing mat


  • Put the paprika, flour, salt and pepper in a plastic bag and shake to mix. Add the chicken pieces and toss again until the chicken is evenly coated. Leave in the bag for 30 minutes or longer.
  • Heat the oil in a frying pan, add the garlic and fry for 2 minutes, then remove with a slotted spoon. Add the chicken pieces (if necessary do half at a time, but remember to remove half the garlic-infused oil) and fry for 5 minutes. Add the garlic and continue frying for 5 minutes until the chicken is golden on all sides.
  • Add the bay leaf and sherry and bring to the boil. Lower the heat and simmer gently on a heat-diffusing mat for about 30 minutes until tender. (Breast pieces will cook faster, so remove them about 10 minutes before the end of cooking.) Pile onto a serving platter and sprinkle with parsley.


Although Polio al Ajillo is traditionally cooked on top of the stove, it could be baked in a preheated oven at 190°C (375°F) Gas 5 for 35 minutes or until cooked through.
Calories: 886 kcal
Carbohydrates: 6 g
Protein: 55 g
Fat: 68g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 217 mg
Sodium: 208 mg
Potassium: 658 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1354 IU
Vitamin C: 9 mg
Calcium: 61 mg
Iron: 3 mg
Cuisine Spanish
Ingredients Chicken
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