Pollo al Ajillo Recipe

This dish is easy to prepare, just set and forget. You can also substitute rabbit with this recipe, it works just as well.

Serves 4


  • 12 pieces chicken
  • 150ml ajo y perejil (see Note)
  • 150ml La Chinata Extra Virgin Olive Oil (buy here)
  • 4 large brown onions, finely diced
  • 4 bay leaves
  • 4 garlic cloves, finely chopped
  • 1 litre hot chicken stock
  • 500ml fino sherry


  1. Place the chicken in a bowl, season with salt and rub all over with the ajo y perejil. Refrigerate for about 2 hours.
  2. Heat about 3/4 of the oil in a heavy based pan and sear the chicken on high heat until browned all over. Remove the chicken and set aside.
  3. Discard the oil, scrape the pan clean and add the remaining oil. Gently sauté the onion, bay leaves and garlic for about 15-20 minutes until the onion just starts to brown.
  4. Increase the heat to high and return the chicken to the pan. Add the sherry and after a minute, add the stock. Bring to the boil, reduce the heat and cover the pan. Simmer for 1 hour or until the chicken is just tender and almost ready to fall off the bone. You can thicken the sauce a little if required.

Note: To make the ajo y perejil, take 2 large handfuls of sprigged parsley, 5 garlic cloves and 100ml extra virgin olive oil. Process to a medium puree.