Pollo al Ajillo

by Arturo
(Torrox Pueblo, Spain)

This is a very simple chicken dish and typical of Spain. Unfortunately, in areas where there are more tourists we are seeing less of this and more “pizza,” sigh!You can prepare this outside on a campfire or BBQ!
6 pieces of chicken with skin
8 TB olive oil
3 whole garlic bulbs (separate cloves but leave skin on)
8 bay leaves
½ cup dry sherry
½ cup dry white wine
¼ cup water
Salt and pepper
In a heavy bottomed frying pan that will accommodate all of the chicken, place olive oil and heat on medium flame. When the oil is hot (test by baptizing with a little water if it spatters it is hot) add garlic cloves and fry until golden. Remove golden cloves and set aside. Add chicken skin side down and fry in oil until golden brown, turn pieces and continue until both sides are golden. Return garlic to pan and add bay leaves and wine and deglaze pan while spooning sauce over chicken and turning chicken in the sauce. Add salt and pepper and shake pan to incorporate the sauce. If you feel there is not enough liquid add the water and cover the pan and reduce to simmer and cook until done (approximately 15 minutes). Taste for seasoning before serving.

Want to learn how to make Pollo Ajillo hands on? Make your next holiday a culinary vacation in beautiful Spain.