The following article is taken from Eye on Spain,

Pollo al Ajillo - How to Cook the Classic Spanish Garlic Chicken

You could say that Pollo al Ajillo is the real national dish of Spain, and after Paella it's certainly the best known. The problem that we have often found is, that the skin has been allowed to become limp and pimply - "flojo" in Spanish.

pollo al ajilloOne of the secrets is to keep the skin crispy and only add the sauce at the last moment, just before you serve it. The combination of - tender young Chicken, fresh garlic, lemon juice, parsley and dry sherry is absolutely heavenly to look at, smell and then finally eat.

Just follow David's easy, step-by-step instructions, for perfect results every time. This is what you'll need.

Ingredients for four people:


Just a word here about cutting up your Chicken.

First remove the legs, separate the thighs and drumsticks and cut each in half with a large sharp knife. Then remove the backbone and separate the breasts, cutting each one in two. Now remove the wings cutting off and discarding the tips.

Now for the rest of the: Method.


¬°Buen Provecho!



is it my imagination, but the recipe states 6 Cloves of garlic but the picture is showing at least 30!!!! I am a bit confused. 07/10/2012 22:40:00Gary
And the chicken is whole!!!06/01/2013 13:12:00Matthew