Authentic Peruvian Garlic Chicken Recipe (Pollo al Ajillo)
Details
This Mother’s Day, escape to Lima for the night with this intensely flavorful Peruvian Garlic Chicken. We're talking tender, juicy chicken swimming in a decadent, glossy sauce made from a whole head of garlic, a splash of white wine, and a hint of Peruvian ají panca. It's the ultimate comfort food for a dramatic evening in, or for when you want to impress friends with minimal fuss.
Ingredients
Cook's Notes
The magic of this Peruvian Garlic Chicken (Pollo al Ajillo) lies in its unapologetic use of garlic. An entire head is sliced and gently sizzled in butter and oil, transforming its pungent bite into a sweet, nutty, and profoundly savory base for the sauce. When combined with the fruity warmth of ají panca paste, the crisp acidity of white wine, and rich chicken stock, the result is a complex, deeply aromatic sauce that clings beautifully to the golden-brown chicken. This isn't just chicken; it's a full sensory experience that fills your kitchen with an irresistible aroma, promising a meal that is both comforting and exciting.
For the best results, serve this dish immediately with fluffy white rice to soak up every last drop of the incredible sauce and a side of simple boiled or pan-fried yellow potatoes. Leftovers are a dream—the flavors meld and deepen overnight, making for an even more delicious lunch the next day. Simply store in an airtight container in the refrigerator for up to 3 days. If you can't find ají panca paste, you can substitute with a teaspoon of smoked paprika and a pinch of cayenne for a similar smoky, mild heat. Don't be shy with the fresh parsley at the end; its fresh, clean taste is the perfect counterpoint to the rich, garlicky sauce.
Instructions
Pat the chicken pieces completely dry with paper towels and season generously with salt and pepper.
Lightly dredge each piece of chicken in the all-purpose flour, shaking off any excess. This will help create a golden crust and thicken the sauce later.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the chicken pieces skin-side down and sear for 5-7 minutes per side, until deeply golden brown. Do this in batches if necessary to avoid overcrowding the pan. Remove the chicken and set it aside on a plate.
Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the sliced garlic and cook slowly, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Be careful not to let it burn.
Stir in the ají panca paste and cook for another minute until aromatic. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by about half.
Return the seared chicken pieces to the skillet. Pour the chicken broth over the chicken. Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
Uncover the skillet. If you like, squeeze the lime juice over the chicken. Stir in the fresh parsley. Serve immediately, spooning the glorious garlic sauce over each piece.
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