pollo al ajillo

pollo al ajillo = chicken with garlic

This is a very typical Spanish dish that you can find in many tapas bars, traditionally made with stewing chicken, garlic, olive oil and dry sherry. My version is a bit spicier and uses boneless chicken breasts.  I’ve also added some portobello mushrooms & baby setas.

[click on collage to enlarge]

Recipe and instructions below the links…

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  • 2 boneless organic chicken breasts
  • 1 head of garlic, peeled
  • 3-6 guindillas (small hot chilis) – optional
  • 3 tbsp olive oil, separated
  • 200 grams portobello mushrooms
  • 200 grams baby setas (similar to wild chanterelles)
  • sea salt & freshly ground black pepper
  • 1 cup dry sherry

In a large skillet, sauté mushrooms & setas in 1 tbsp olive oil until cooked, then set aside. In the same skillet, add another 2 tbsp olive oil and then add the garlic cloves, guindillas and chicken breasts (previously salted & peppered to taste). Brown the chicken on both sides at a medium high heat, then add 1/2 cup sherry, turn heat down to medium, lightly cover* and simmer for ten minutes.  Add cooked mushrooms & setas, add another 1/4 cup of sherry, cover and simmer for another ten minutes. Spoon the chicken and mushrooms over rice, then deglaze the pan using another 1/4 cup of sherry, and spoon over chicken mixture.

* I use vented frying pan covers so that some steam can escape

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One Response to “pollo al ajillo”

  1. Beth Says:

    Made my mouth water. Again.


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