Pollo al Ajillo cooks chicken with plenty of garlic into a fragrant, juicy, pan-driven Spanish classic.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Salt the chicken pieces and let them stand at room temperature so the salt spreads evenly over the surface.
Crush the garlic cloves roughly and have the lemon juice ready.
Brown the chicken in olive oil, turning the pieces so no pink remains inside.
Add the garlic and toss it briefly without letting it burn.
Add the lemon juice and reduce the pan sauce just enough to gather the flavor from the skillet.
Serve the chicken hot before the garlic turns bitter.
💡 Tip: Cook the chicken first so the garlic can be added later without burning.
🍽️ Serving suggestion: Keep the chicken in its hot pan sauce and serve it with a finely sliced green leaf salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~274
kcal calories
24
g protein
5
g carbs
17
g fat
0.1g
Sugar
0.1g
Fiber
566mg
Sodium
2.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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