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Pollo al ajillo (Garlic chicken)

Pollo al ajillo (Garlic chicken)

A classic in traditional Spanish cuisine. So much so, it's rare to find a bar or restaurant that does not have this dish on its menu, either as a tapa or main dish. Chicken is the star ingredient, flavoured with herbs and, of course, garlic.


1 chicken approximately 1.5Kg cut into small pieces (maximum, eighths)
8 cloves of garlic
1 glass of dry white wine
4 tablespoons vinegar or lemon juice
Fresh parsley
Oil and salt


Peel the garlic cloves, cut or crush and set aside. Wash the parsley, chop finely and reserve. In a shallow pan with a good spray of oil, fry the chicken to seal the meat and then remove and reserve. In the same pan, with the same oil, brown the chopped or crushed garlic. Once well browned, add back the chicken and stir for a minute. Then add the white wine and vinegar or lemon juice, season with salt. Leave over medium heat until the liquid reduces and forms a thick sauce. Add the chopped parsley and it is ready to serve.

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