How to prepare chicken al ajillo

Ajillo is the Spanish term that refers to dishes prepared using chopped garlic as the main condiment. Chicken al ajillo is one of those traditional recipes that are a guaranteed to succeed. Today we provide the step-by-step instructions for making this star dish in record time.

BY Silvia Cardona | 27 May 2025

The main ingredient in this recipe is a kitchen staple. We are referring to chicken, the lean protein par excellence. Not only is it an affordable and widely available ingredient, but it also has a lot of potential to prepare many easy and healthy recipes.

Chicken is considered a source of animal protein of high biological value, as it provides all the essential amino acids in adequate quantities. Protein accounts for around 20% of its composition. According to the Spanish Nutrition Foundation, its fat content is mainly monounsaturated (oleic acid) and, to a lesser extent, saturated (palmitic acid). With regard to the micronutrient content, we should point out the presence of phosphorus, vitamin B3 (niacin) and vitamin B6 (pyridoxine).

Garlic also has an interesting nutritional profile. It is a food containing sulphur compounds, which give it antiseptic, anti-inflammatory, bactericidal and antifungal properties, amongst others. Garlic is used in many of the most typical recipes of the Mediterranean diet, such as sofrito (stir-fried onion and tomato), aioli or garlic soup.

Chicken al ajillo is a very quick and easy recipe to make. It is a dish that can be ready in less than half an hour. On the other hand, the result is delicious and perfect to enjoy the charm of such classic and traditional cuisine.

Ingredients for 4 people:

1 kg whole chicken (butchered and cut into pieces).
5 cloves of garlic
1 glass of white wine
1 tablespoon of wheat flour
500 ml chicken stock
1 squeeze of lemon juice
20 ml of extra virgin olive oil
1 pinch of salt
1 pinch of black pepper

Preparation:

Fry 3 whole cloves of garlic in olive oil and remove.
Season the chicken pieces with salt and pepper to taste and lightly coat with flour. Add to the pan and brown for 5 minutes over medium-high heat. The aim is to seal in the juices and achieve a crispy surface.
Slice the remaining garlic and add to the chicken. Then add the lemon juice and cook for 2 minutes.
Add the white wine and, once it has evaporated, pour in the chicken stock. Cook over a medium heat for about 20 minutes.
Remove from the stove and serve hot. Garnish with a bit of chopped fresh parsley (optional).

For a more balanced meal, this recipe can be served with a vegetable-based side dish (such as a salad or creamed vegetables) and some complex carbohydrates (e.g. roasted potatoes or brown rice). In this way we can assemble a healthy menu with all the elements required by the Harvard plate method.