The authentic Spanish Garlic Chicken | Pollo al Ajillo 

The thing I love about this channel is that it's no fuss, no muss. Straight up SPANISH and French food, cooked in a classic and sometimes rustic manner. You don't need fancy ingredients (usually) and you don't need to spend $500, all you need to use is good ingredients with care. I learned to make poulet basquiase from this channel (and Anthony Bourdain's cookbook), and I think this kinda has to be dinner tonight, Jesus this looks so good

Your Channel is a hidden jewel. Sending much appreciation for your dedication to authenticity.

Best channel on RU-vid, bar none.

My mother; who hails from Segovian heritage on her father's side, prepared a dish like this for us when I was younger. I still cook it today. With your network quality production, and great recipes, I really feel that you should have more views and subscribers. Thank you anyway for your amazing content.

I love to cook and learn a lot from your techniques.

I just made this recipe, it's nothing less from amazing. Thanks Pete!

Gambas al ajillo from El Abuelo slap bang in the centre of Madrid, followed by a tipple at La Venencia three streets over… my last meal! Great video as always.

I like the cut of your jib sir. Thank you. Keep up the good work.

Amazing Chanel I live in portugal and love all this down to earth recipes

Great recipe, love the atmosphere and sense of freedom of the video - an odd mix of the feeling of being at home and simultaneously alone on the road too. Superbly done.

I was looking for ideas for dinner. So happy to see a new recipe from you today. This is perfect!!!! ❤️❤️❤️❤️❤️❤️

Next dish to make .. thanks Pete

Just made this while on holiday in the Douro valley with a beautiful grove of olive trees and vineyards in the background. This was absolutely divine. The creamy, garlic sauce with crispy potatoes, heavenly. Thanks for the recipe Pete! Looking forward to trying many more of your recipes!

So evocative of my Spanish neighbours when we lived in Cardiff. The wonderful garlicky smells and the huge pan of chicken, rabbit or, sometimes, pork frying on the stove. I’m making this as I write!

Needless to say, yet another spectacular recipe/setting/video!!

I love roasting ready to eat chicken thighs. They are succulent and crispy. I thought to try them in this recipe with a smoked garlic bulb. A few broad beans for colour and crusty bread rather than spuds. It was wonderful. Eaten outside with a glass of white on one of the first decent days of the year in England. I’ll be making this again. Thanks Chris

A squash of lemon instead of parsley the last two minutes works wonders as well

Fantastic dish and cooking. Saved to favorites, will make it for my wife this coming weekend!

Thankyou Pete. Ive made 2 recipes in the last two days and making this again for my family tonight.

Can never have too much garlic!

I definitely agree.. Many times simplicity is the key instead of thowing every bottle of seasoning you own in it. Looks like it came out delicious. Thank you for sharing.

Pete, another beauty! Best wishes from London 🍷🙏

Looks nice.

Lovely

Un plato tan sencillo, sin embargo un auténtico manjar! Enhorabuena, Pete! I didn’t quite catch your clue to the location, but if you said Sierra Tramuntana that would make Mallorca the location. Keep it up, Pete!

Enjoy your channel. You should do a series of your top favorite dishes of Europe

Your dish looks delicious

Another nice one Pete, and enjoy the island! It Must be be quite nice there, at this time of year.

Can you provide a link to that charcoal grill? You shoudl start a Patreon page - I wound pay for this content.

Guess what i make for dinner tonight?! Nice EZ recipe.Thanks Pete

Superb as always Pete. Simplicity, yes, and I agree. The original, uncomplicated and unique, in many cases, is a joy to behold. However, me being me, and adapting some of life's gems a tad, suits me fine, and makes me feel creative, but respectful. And as always, credit to the original author. My take on this is to remove all solids when ready to eat on to a plate/dish, rest it etc, and then add to the remaining liquid a dash of lemon, reduce slightly, and then at the last moment, cream, "as much as one fancies". Pour over rested Chicken and Tatties, then spoon the creamy flavourful nectar as the last indulgent savouring. Bon Apedoooohdaaaaaaaah!

Great Chicken in garlic sauce😊

❤

never give up!

I randomly stumbled across your channel, and I have become a huge fan already. Regarding the pollo al ajillo, what is your general impression of the idea of adding whole, dried peppers in the oil with the garlic? Is it widely practised?

Was it marco who made that comment about simplicity?

Two things: is that the 6 quart Staub? Also, once you get a tiny bit of color on the potatoes pop in a half cup or so of water and quickly slap on a lid to steam them for 10-12 minutes. Remove the lid, let the steam/liquid evaporate and let crisp up like Chinese fried dumplings. My 2 cents deposited…carry on.

Mmmmmm

Eating skins on garlic is like eating shrimp with the shells let on....Ptooie!

Amazing. Do you use the 28cm or 24cm Staub? do you know?

Is it digest or dear Jess?😂

You're in Basque country$$

What happened to those bay leaves?!