Puerto Rican Pollo Al Ajillo

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 454 g (1 pound)chicken breast
• 1yellow onion
• 3.75 ml (3/4 teaspoon)adobo
• 1.25 ml (1/4 teaspoon)black pepper
• 28 g (2 tablespoons)butter
• 5 ml (1 teaspoon)garlic paste
• 4garlic cloves

Instructions

1. 1

   Prepare the aromatics

   Peel the onion and cut it in half, then slice each half into wedges about 1.3 cm (1/2 inch) thick. Set aside. Peel and roughly chop the 4 garlic cloves, then set them aside too.

2. 2

   Season the chicken

   Cut the chicken breast in half, then slice each half into long pieces about 2.5 cm (1 inch) thick. Season with 3.75 ml (3/4 teaspoon) adobo and 1.25 ml (1/4 teaspoon) black pepper.

3. 3

   Cook the chicken

   Heat 30 ml (2 tablespoons) vegetable oil in a large pan over medium heat. Add the chicken and cook for 6 minutes, turn it over and cook for a further 6 minutes.

4. 4

   Add garlic and onion

   Raise the heat to medium-high. Add the onion, 5 ml (1 teaspoon) garlic paste and chopped garlic, then cook for 3 minutes. Serve.

What is pollo al ajillo?

Pollo al ajillo means chicken with garlic, a name used for garlic-forward chicken dishes in Spanish-speaking cooking. This version is presented as a Puerto Rican-style weeknight meal, seasoned with adobo and cooked in a pan.

Chicken breast cooks quickly, while onion and both garlic paste and chopped garlic build savoury flavour. The short ingredient list makes it straightforward to serve alongside a range of sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 25g protein, 4g carbs, 16g fat.

The chicken provides most of the protein, while the onion contributes a small amount of carbohydrate. Vegetable oil and butter account for much of the fat. Serve it with vegetables and a measured portion of rice to round out the plate.

The chicken and seasoning

Even pieces: cutting the breast into long strips about 2.5 cm thick helps the pieces cook at a similar pace. Season them evenly with the adobo and black pepper before they go into the pan.

Why use two forms of garlic?

Garlic paste: it blends into the pan juices and spreads its flavour through the dish. Chopped cloves: they provide more noticeable pieces of garlic alongside the paste.

Getting the pan timing right

First stage: the chicken cooks for 6 minutes on one side and 6 minutes after turning over, over medium heat. Use a spacious pan so the pieces have room to cook rather than crowding them.

Final stage: the onion and garlic go in after the chicken, with the heat raised to medium-high for 3 minutes. The recipe does not specify whether to cover the pan, so keep an eye on the chicken and onion as they finish.

Doneness and texture

Check the thickest chicken pieces before serving; they should be cooked through, with no raw-looking centre. The onion has only a short time in the pan, so expect it to soften while retaining some bite.

What to serve with it

Rice makes a simple base for the chicken and its garlicky pan juices. For a fuller meal, add a green vegetable or a crisp salad, keeping the sides mild enough to let the garlic and adobo stand out.

Recipe notes & tips

• Cut the chicken into evenly sized strips so they cook at a similar rate.
• Have the onion and garlic ready before heating the pan.
• Use a pan large enough to hold the chicken without crowding.
• Turn each piece carefully so it browns on both sides.
• Check the thickest piece of chicken before serving.

Variations

• Add lime: squeeze a little over the chicken just before serving.
• Use chicken thighs: cut them into similar-sized pieces and check that they are cooked through.
• Add herbs: finish with chopped parsley or coriander for a fresh note.
• Bring the heat: add sliced chilli with the onion and garlic.
• Add vegetables: cook sliced peppers with the onion for extra colour and texture.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar thickness so they finish cooking together.
• Crowded pan: cook in batches if the pieces do not fit in a single layer.
• Garlic added too early: add it at the stated final stage to reduce the chance of it scorching.
• Skipping the turn: flip the chicken after 6 minutes so the other side cooks too.
• Serving without checking: inspect the thickest piece to confirm it is cooked through.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat thoroughly in a pan or microwave, adding a small splash of water if the chicken seems dry.

Frequently asked questions