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Pollo al Ajillo

Serves 4 Entree gluten-free, dairy-free, chicken, Poultry

Pollo al Ajillo

Pollo al ajillo reflects the Spanish influence that has woven itself into Argentine culinary traditions, with its roots tracing back to the Iberian Peninsula. This dish has found a comfortable home in Argentine kitchens, often appearing at casual family dinners and intimate gatherings where the focus is on simple, flavorful cooking.

The hallmark of Pollo al ajillo is its garlicky embrace, where tender chicken pieces luxuriate in a bath of olive oil, garlic, and a hint of heat from dried chili. The rich, aromatic oil begs to be mopped up with crusty bread, making each bite a satisfying blend of warmth and spice. A sprinkle of fresh parsley adds a bright, herbal note, completing this comforting dish.

Ingredients

  • 8chicken pieces
  • 8garlic cloves, smashed
  • 80 ml (1/3 cup)olive oil
  • 1dried chili — optional
  • to tastesalt
  • parsley — chopped

Method

  1. In a large, heavy-bottomed skillet, pour 80 ml (1/3 cup) of olive oil and warm it over medium heat. Add 8 smashed garlic cloves, stirring occasionally, and cook until they turn a golden color. This should take a few minutes, but watch closely to prevent burning. If you prefer a sweeter garlic flavor, remove the garlic as soon as it reaches a light golden hue.
  2. Using the same oil, increase the heat to medium-high and add 8 chicken pieces to the skillet. Arrange them in a single layer, ensuring each piece has contact with the pan. Cook the chicken, turning occasionally, until the skin is golden brown and the meat is cooked through. The chicken is ready when the juices run clear when pierced with a fork.
  3. Once the chicken is browned and cooked, return the golden garlic to the skillet. Add 1 dried chili, if using, and toss everything together to coat the chicken evenly with the garlic-infused oil and chili.
  4. Lower the heat to medium and sprinkle salt to taste over the chicken and garlic mixture. Chop a handful of fresh parsley and scatter it over the dish, stirring gently to combine the flavors.
  5. Transfer the Pollo al Ajillo to a serving platter and serve immediately. Accompany with crusty bread to soak up the flavorful garlic oil.