Pollo Al Ajillo

Spanish Chicken in Garlic Sauce

  1. Put the chicken in a small bowl and season with salt, pepper, hot and mild pimenton. Rub the pimenton and the chicken with your fingers.
  2. Add the flour and mix it well coating the chicken with it.
  3. Place a pan on the hob pour the oil and turn to medium-high heat. Wait until the oil starts smoking and lay the chicken in the pan leaving a gap between the pieces.
  4. Turn to medium heat and cook for about 5 minutes. Flip the pieces of chicken and cook for another 4-5 minutes.
  5. With a spoon, take half of the oil out of the pan and discard. Add the dry chilli and the garlic and stir.
  6. After 15 seconds pour the brandy on the pan and reduce for 20 seconds.
  7. Pour the wine and reduce until the alcohol is evaporated. Turn the stove off

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Recipe Information



  • 2 Chicken breast skin on (cut into 6 pieces)
  • 1tsp mild pimenton
  • 1tsp hot pimenton
  • 1tbsp plain flour
  • 50ml olive oil
  • 4 cloves of garlic finely chopped
  • 1 dry chilli
  • 15ml brandy
  • 30ml white wine
  • 10ml sherry vinegar
  • Small bunch of flat parsley chopped
  • Salt and pepper