Pollo al ajillo

Any Spaniard will tell you that their grandmother's garlic chicken is the best ever. They are, of course, correct. To flavor the oil, unpeeled garlic cloves are fried in it, then removed before adding the chicken pieces. When that's done, add the garlic, rosemary, thyme, and a splash of dry sherry or white wine. However, there is no one-size-fits-all recipe for this popular dish.

Garlic chicken, also known as pollo al ajillo, is a traditional Spanish dish. It is popular throughout Spain, despite its origins in the Andalusian region. Instead of roasting in the oven, this version is cooked on the stove.

Garlic is the star of this dish, as the name suggests. It's mixed with white wine to make the sauce's foundation. Every family has their own version, as with all popular and classic Spanish recipes. Some cooks use a hot pepper, paprika, and vinegar, as in this recipe, to add a tangy bite and a bit of spice.