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This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main course or as a tapa.
It is recommended to serve pollo al ajillo with vegetables or mushrooms on the side.
MOST ICONIC Pollo al ajillo
Arroz con pollo is a dish originating from the times when Spain was under the Moorish influence, consisting of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is believed that over the years, arroz con pollo made its way to Latin American countries, where it is still popular.
Today, there are numerous variations of the dish throughout Spain and Latin America.
MOST ICONIC Arroz con pollo
Pollo a la Catalana is a hearty Spanish dish consisting of chicken pieces that are browned, then simmered in a rich sauce made with onions, tomatoes, prunes, dried apricots, pine nuts, and white wine or brandy. The dish is especially popular in fall, and it is recommended to serve it with white rice on the side.
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Arroz caldoso de pollo de corral is a traditional rice dish originating from Spain. The dish has many variations, but it's always made with corn-fed free-range chickens that are larger in size and have much better flavor than regular chickens. Other ingredients for the dish include olive oil, onions, bell peppers, tomatoes, salt, garlic, dry white wine, toasted almonds, parsley, bomba rice, and saffron.
The chicken legs, onions, bell peppers, and tomatoes are seasoned with salt and cooked in olive oil until the chicken is browned. The garlic and wine are added to the pan, the mixture is simmered shortly, and it's then covered with water and simmered over low heat until the chicken is tender.
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Rostit de festa major is a traditional Catalan chicken dish that's made for holidays and festivities. The version from Empordà is usually made with a combination of chicken, onions, garlic, cinnamon, bay leaves, cognac, lard, olive oil, salt, and pepper.
The chicken is cut into pieces, browned in lard and oil, and mixed with the onions, garlic, cinnamon, bay leaves, and seasonings. Cognac is poured over the chicken pieces and the dish is roasted for more than an hour while occasionally being basted with the pan juices.
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Pollo con naranja y menta is a traditional chicken dish originating from Spain. The dish is usually made with a combination of chicken breasts, orange juice, fresh mint, butter, salt, and black pepper. The chicken is seasoned with salt and pepper and sautéed in butter.
The orange juice is poured into the pan with the meat and it's simmered until the chicken is almost tender. Chopped mint and more butter are added to the pan in order to finish the dish and thicken the sauce a little bit. Pollo con naranja y menta is typically served with sautéed potatoes and a fresh green salad on the side.
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Gallina en pepitoria is a classic Spanish dish of hen (gallina) in a rich, thick sauce. In the past, the dish was prepared with a hen, but nowadays it's usually prepared with chicken. The hen or chicken is cut into pieces, dusted with flour, then fried until golden brown.
The sauce is made with garlic, onions, serrano ham, sherry or white wine, chicken stock, almonds, saffron, parsley, and crushed hard-boiled egg yolks. The almonds and egg yolks are used as thickening agents for the rich sauce, while saffron gives it a beautiful golden color.
Pato con aceitunas is a traditional duck dish originating from Spain. The dish is usually made with a combination of olives, duck meat, onions, garlic, flour, butter, white wine, carrots, parsley, black pepper, and salt. The duck is cleaned, seasoned with salt, brushed with butter, and baked in the oven for half an hour.
Next, a broth is made with a mixture of onions, garlic, carrots, parsley, and white wine. Once the duck is done, the roasting juices are mixed with the broth, flour, and butter in order to create a sauce for the meat. The olives are mixed into the sauce, and the sauce is then poured over the duck before serving.
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Pollo campurriano is a traditional dish originating from Cantabria. The dish is usually made with a combination of chicken, paprika, flour, cubed ham, bell peppers, scallions, chicken stock, onions, garlic, rice, white wine, bay leaves, olive oil, salt, and pepper.
The chicken is seasoned with salt, pepper, and paprika, dusted with flour, and fried on each side in olive oil until golden. It is then cooked with ham, bell peppers, and scallions, then covered with stock and simmered with garlic, onions, and white wine.
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Escaldums is a traditional stew originating from the Balearic Islands. The stew is usually prepared with a combination of turkey breast or leg pieces, onions, tomatoes, garlic, brandy, olive oil, thyme, bay leaves, almonds or pine nuts, and seasonings.
The dish is prepared in a large cazuela pot – the meat is browned, then mixed with a sauce made from garlic, onions, tomatoes, and brandy, and the combination is then cooked with bay leaves and thyme until the turkey becomes tender. Near the end of cooking, almonds or pine nuts are finely ground and added to the stew, which is served hot.
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