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Garlic Chicken - Pollo al Ajillo

Garlic Chicken - Pollo al Ajillo

Healthy, Easy, Juicy and Tender Garlic Chicken

You can relax and enjoy this classic Spanish garlic chicken recipe, it's easy to make, and using our method, healthy and quick too. The combination of tender garlic cloves, the sharpness of the lemon and the clean taste of the chopped parsley makes a really refreshing and aromatic dish, and one that is justifiably famous.
Pollo al Ajillo - Garlic Chicken is only rivalled by
Seafood Paella in the claim to be Spain's national dish, along with Gambas Pilpil.

If you want the Easy - Healthy version of Pollo al Ajillo - just visit our new website Easerecipes.com - we'll even give you the Weight Watchers propoints per person.

Garlic Chicken Ingredients for Four People
  • One whole chicken of 3lb. approx.
  • Six plump cloves of garlic
  • One bunch of fresh flat leaf parsley
  • Two or three sprigs of fresh thyme
  • (One teaspoon of dried will do)
  • One large whole lemon
  • One small glass of dry sherry
  • (Or a good dry white wine will do)
  • Extra Virgin olive oil.
  • Salt and black pepper

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Juicy Pollo al Ajillo


  1. Cut the Chicken into ten even bone-in pieces.
  2. Season with salt and freshly ground black pepper and leave for five minutes to rest.
  3. Brown the chicken in two tablespoons of  olive oil, in a large non-stick frypan - medium high heat.
  4. Turn heat down and cook covered with lid for 15 minutes.
  5. Meanwhile - skin and bash your garlic with the blade of a large kitchen knife, then chop finely.
  6. Chop a good handfull of parsley and squeeze your lemon.
  7. Remove the cooked chicken pieces to an earthenware and keep warm in a low oven, retaining the juices in the pan.
  8. Add the garlic to the pan juices and cook gently for about 10 minutes - being carefull not to burn.
  9. Now add the sherry and thyme - turn up the heat and let the sauce reduce to about half while you stir.
  10. Pour off any excess oil, add the lemon juice and about 3/4 of the chopped parsley and reduce slightly again.
  11. Take the chicken from the oven - pour over the sauce - sprinkle the rest of the chopped parsley over the top - and serve.

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