Pollo al Ajillo

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El Misti volcano

📍 Where this dish comes from: Arequipa (the White City) · El Misti volcano
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Pollo al Ajillo, plated and ready to serve

Pan-seared chicken thighs finished in a garlicky white wine pan sauce — simple, fast, and deeply savory.

What You’ll Need

Ingredients for Pollo al Ajillo

Pollo al Ajillo

Pan-seared chicken thighs finished in a garlicky white wine pan sauce — simple, fast, and deeply savory.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 350kcal

Ingredients

  • 4 boneless chicken thighs
  • 2 tbsp olive oil
  • 6 cloves garlic thinly sliced
  • 1/4 cup dry white wine (sub: chicken broth)
  • 2 tbsp butter
  • 1 tbsp lime juice
  • Fresh parsley, chopped
  • Sea salt and black pepper

Instructions

  • Season the chicken and sear in olive oil, skin-down, until golden, 5–6 minutes per side. Remove.
  • Add the garlic to the skillet and cook 1 minute until fragrant, watching closely so it doesn't burn.
  • Deglaze with the wine, scraping up the browned bits, and simmer 2 minutes.
  • Whisk in the butter and lime juice.
  • Return the chicken to the pan, spoon the sauce over it, and simmer 2–3 minutes to heat through.
  • Garnish with parsley.

Nutrition

Serving: 1serving | Calories: 350kcal | Protein: 29g | Fat: 25g
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Cooking Pollo al Ajillo in the kitchen

Health Benefits

  • The pan sauce is thickened with butter alone, with no flour needed.
  • Chicken thighs deliver a satisfying fat-to-protein ratio.

Pairs Well With

  • Champiñones al Ajillo
  • Judías Verdes Saltadas
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