Cuisine from Spain Podcast 11 – Pollo al Ajillo


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Pollo al Ajillo

Introduction

The secret of this recipie is the mixture of the crispy chicken skin and roasted garlic.

Ingredients

1.5 Kg (3.3 pounds) of chicken with bone and skin (either a whole chicken cut in to 4 cm/2 inch pieces or thighs and legs chopped separately)
12 garlic cloves
olive oil
1 teaspoon of salt
3 bay leaves
a glass of white wine (optional)

Preparation

For this recipie you need to use the biggest frying pan you have, so all the chicken pieces fit in one layer. If you don’t have a big enough frying pan you will need to use two simultaneusly.

Start by peeling the garlic cloves and slicing them roughly, then pour olive oil until the bottom of the frying pan is covered and wait until it starts to smoke. While you wait you can add salt to all the chicken bits. Then add all the garlic pieces and just when they start to brown add the chicken, inserting the bay leaves in between. You will need to cook it for aproximately 30 minutes or until all the pieces are crispy and brown, taking care to turn the pieces over so they get equally brown all over.

Serving Idea: Great to have it with fries.

Tip: If you want to have a bit of sauce, towards the end of the cooking lower the heat to minimum, remove the excess oil from the frying pan and add a glass of white wine. Cook for another 5 minutes and serve.

Discuss this show in the forum.

10 thoughts on “Cuisine from Spain Podcast 11 – Pollo al Ajillo

  1. ValenciaSon

    To me one of the best assets of this dish is the aroma that comes from combining the wine with the perfectly fried garlic.

  2. Fernanda

    Hi, Ben and Marina
    I am absolutely in love with your podcast and have already downloaded all the episodes. Not only do you have beautiful and sweet voices (and attractive accents), but also manage very well to communicate and gives us the atmosphere and enchantment of the Spanish Cuisine… I became a huge fan and have recommended your site/podcast to some of my friends who love cooking too.
    Thank you very much for keeping this project.
    All the best,
    Fernanda

  3. Marina

    Thanks Fernanda for listening and for recommeding our site to your friends. I read a bit of your blog and could understand enough words of Portuguese to have an idea of what you were talking about, by the way Portuguese sounds beautiful!

    Saludos,
    Marina.

  4. Fernanda

    Marina, thanks for visiting my site. It’s the place where I publish recipes, recommended podcasts, videos, books and sites, organic vegetables, this kind of thing… you’ll see that Portuguese is really similar to Spanish, especially when it comes to recipes. Well, at least I think so, as I am now reading and Argentinian book…
    Besitos,
    Fernanda

  5. Meilina

    Hello,

    I’ve recently become a fan of your podcast and love listening to your commentary and recommendations. I’m looking forward to trying several recipes! Kudos, Ben & Marina.

    Fernanda, may I ask what the address for your blog is? I would love to see what you write, as well!

    Kind regards,
    ~M

  6. Marina

    Thanks for listening Meilina, if you have any questions or suggestions about the recipes you are welcome to leave a post in our FORUMS by clicking in http://www.notesfromspain.com/forums/ and joining in.

    If you’d like to see Fernandas site you just have to click in her name at the begining of her post (in blue letters).

    Saludos,
    Marina.

  7. Ken Church

    Hi, A new boy with big ambitions! I am going to live in Riogordo (north of Malaga) from early October. I was there last winter and watched in awe as the lady in the butchers removed the skin and filleted a whole chicken and chopped it up in no time at all. Can you tell me how to order the filleted chicken? Is it “un pollo cortado por favor”? Incidentally I was told the English were known by the locals as ‘the por favors’ because of their over politeness!
    Ken

  8. Juergen

    Hola,
    el pollo al ajillo es muy muy rico. Me gusta mucho y es relativamente sencillo a cocer. Por lo hace “hot” añadir chili sobre el pollo.
    Hasta luegeo
    Juergen

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