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🥘 Spanish · Main · Easy difficulty · Contains meat or poultry

Chicken al Ajillo

A rustic Spanish main built around chicken, seasoned with olive oil and arlic cloves.

Prep time
5 min
Cook time
10 min
Total time
15 min
Servings
4
Calories
409 kcal
Protein
33 g
Carbs
21 g
Fat
21 g
Course
Main

About this Spanish stir-fry

Chicken al Ajillo is a Spanish main built around chicken. It takes about 15 min from start to finish, 5 minutes of prep and 10 minutes of cooking, and serves 4.

Cooking method: stir-fry. Difficulty is rated easy. Contains meat or poultry, and marked gluten-free in our data.

Good for: under 25 minutes, high protein, everyday healthy.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 500 g chicken, cut into bite-size pieces
  • 1/2 cup olive oil
  • 8 garlic cloves, sliced
  • 2 dried chillies
  • 1 tbsp smoked paprika
  • Fresh parsley
  • 1 lemon
  • 2 tbsp cooking oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Cut everything into bite-size pieces so it cooks evenly; mix dried chillies and smoked paprika into a quick sauce.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  2. Step 2. Heat a wok until almost smoking, then add a spoonful of oil.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  3. Step 3. Sear the chicken in batches for about 3 minutes until browned; remove to a plate.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  4. Step 4. Stir-fry the olive oil and arlic cloves for 1 minute until fragrant.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  5. Step 5. Return the chicken, pour in the sauce and toss over high heat for 2 minutes.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  6. Step 6. Taste, adjust the seasoning and serve immediately with lemon.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

Chef's tip

Prep everything before you start - stir-frying moves fast.

Equipment you will need

  • Wok or large frying pan
  • Spatula
  • Small bowl for sauce

Nutrition per serving

Estimated per serving: 409 kcal, 33 g protein, 21 g carbohydrate and 21 g fat. Roughly 33% of the energy comes from protein, 21% from carbohydrate and 47% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Chicken al Ajillo

Substitutions and variations

  • Use tamari for a gluten-free version of soy sauce.
  • Swap the protein for tofu or mushrooms; press tofu first so it browns instead of steaming.
  • Add vegetables in order of how long they take to cook, hardest first.

Frequently asked questions about Chicken al Ajillo

How long does Chicken al Ajillo take to make?

It takes about 15 min in total: 5 minutes of prep and 10 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 409 kcal, with 33 g protein, 21 g carbohydrate and 21 g fat. These are estimates for the recipe's 4 servings.

Is Chicken al Ajillo gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Chicken al Ajillo ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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