Pollo Al Ajillo Estilo Abuela Maruja (Grandma's Spa

Name: Pollo Al Ajillo Estilo Abuela Maruja (Grandma's Spanish Garlic C
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs whole chickens (cut up yourself, chop legs, thighs and wings in half, breast halves into three pieces each); salt; ½ cup extra-virgin olive oil; 6 garlic cloves (4 peeled, 2 with skin on); 3 slices French bread; 5 peppercorns; 1 tablespoon fresh flat-leaf parsley, chopped; ¼ cup spanish sherry wine (NOT cooking sherry!!); 12 onion, minced finely; 1 pinch saffron (5-6 strands)

Servings: persons

1
Salt chicken.
2
Heat oil in dutch oven to medium-high.
3
When oil is hot, add bread slices and unpeeled garlic cloves.
4
Make sure you slit garlic with a knife so that they don't explode.
5
Shallow-fry chicken in batches until light golden brown all over, about 10-15 minutes, turning often.
6
Set chicken aside on a platter along with the bread (browned and crispy on both sides) and garlic (dark brown and crispy).
7
Remove oil from the heat.
8
Sauce: In mortar and pestle, crush peeled garlic with peppercorns and a big pinch of salt until pureed.
9
Add fried garlic and mash until again pureed.
10
Add parsley, mash until pureed.
11
Add fried bread, mash again until pureed.
12
Stir in sherry and set aside.
13
Reheat oil in dutch oven to medium heat, add onion and saute until soft and translucent, about 10 minutes.
14
Rub saffron between fingers until powdered and add to onion; saute for 2 minutes, then add sherry mixture from mortar.
15
Add 3/4 cup water to mortar, stir to get the remaining mixture incorporated and pour into dutch oven.
16
Cook until bubbling.
17
Nest chicken evenly into sauce in the dutch oven.
18
Spoon sauce over chicken.
19
Cook at medium heat for 30-40 minutes or until chicken is done, turning each piece three times so that you get even cooking two times on both sides.
20
Serve with rice or roasted potatoes, and lots of french bread to sop up the sauce!

1397

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lbs whole chickens (cut up yourself, chop legs, thighs and wings in half, breast halves into three pieces each), salt, ½ cup extra-virgin olive oil, 6 garlic cloves (4 peeled, 2 with skin on), and more.

Yes, Pollo Al Ajillo Estilo Abuela Maruja (Grandma's Spanish Garlic C falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pollo Al Ajillo Estilo Abuela Maruja (Grandma's Spanish Garlic C

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions