This Pollo Al Ajillo is a Garlic Butter Chicken made in a Puerto Rican style. It is rich, buttery with the perfect balance of garlic flavor. The perfect meal made in only 20 minutes!
This is a Puerto Rican style Pollo Al Ajillo which is different than a Spanish style pollo al ajillo or the Chinese pollo al ajillo version.
All of those pollo al ajillo recipes have the same base being the chicken, and the garlic. But the Spanish one has wine, and the Chinese one is seasoned with asian flavors.
This is a chicken recipe that can be served with almost anything. I love serving with a garden rice or any type of rice. Because I love rice! But it can even be served with mashed potatoes or fries.
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Why This Recipe Works
- This is a recipe that can be made with everyday ingredients found at any big store supermarket.
- It is a very versatile recipe because you can add more vegetables if you like.
Recipe Ingredients Notes
- Chicken breast- I traditionally use chicken breast. But the good thing is that you can also use chicken thighs. Using chicken thighs is also good because they tend to be more economical than chicken breast.
- Seasonings- All we need is a little bit of adobo, which is a combination of various seasonings and black pepper. The rest of the flavor comes from the garlic.
- Garlic- Some people use either chopped garlic or garlic paste when making a garlic butter chicken. But in my recipe, I like to use both because they both add a different flavor to the recipe.
- Onion- I like the recipe to have a lot of onion because it is delicious, because it absorbs all the garlic butter. But you can add other vegetables like peppers or even carrots.
- Oil & Butter- These two help to sear the chicken and add flavor to the dish.
How to Make Pollo Al Ajillo
- Photo 1: First step, we need to chop all the vegetables we’re going to use. You have to peel and chop the garlic and onion. I like to chop the onion into wedges but this is all a preference.
- Photo 2: Then we have to cut the chicken. The chicken can be cut into any shape as long as it is no thicker than 1 inch. This is to make sure that the chicken cooks quickly and evenly. Then season the chicken with adobo and pepper.
- Photo 3: In a large pan over medium heat, add the oil and the chicken. You need to cook the chicken for 12 minutes. Make sure to flip the chicken halfway to ensure even browning of the meat.
- Photo 4: Then we add all the garlic and butter. Rise the heat to medium high and cook for 3 minutes while stirring to avoid burning the meat and vegetables.
Recipe Tips
- If you want this recipe to be more saucy, you can add more butter, which will mix with all the bits stuck to the pan, and it is super delicious.
- You can store your leftovers in the fridge for up to 4 days, but if you freeze them, they can last up to 3 months. Make sure to use an airtight container or a freezer bag to store.
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Puerto Rican Pollo Al Ajillo
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast
- 1 yellow onion
- ¾ teaspoon adobo
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 teaspoon garlic paste
- 4 garlic cloves
Instructions
- First, peel the onion. Cut the onion in half, then cut each half into about ½ inch thick wedges. Set aside for later. Peel the 4 garlic cloves and roughly chop them. Set them aside for later as well.
- Cut the chicken breast in half. Then cut each half of the chicken into long 1-inch-thick pieces. Season the chicken by adding the ¾ teaspoon of adobo and the ¼ teaspoon of black pepper.
- In a big pan, add the 2 tablespoons of oil over medium heat. Add the chicken and cook for 6 minutes. Flip the meat and cook for another 6 minutes.
- Bring the heat up to medium-high and add the onion, garlic paste, and the chopped garlic. Cook for 3 minutes, serve and enjoy!
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Recipe Notes
- Additions- Even though it is not common, feel free to add other vegetables like peppers or carrots. You can even add mush rooms, trust me they’re delicious.
- Storage- Use an airtight container to store the chicken or a freezer bag. I would avoid any plastic containers because the garlic smell can be hard to remove. You can keep your leftovers up to 4 days in the fridge. You can freeze for up to 3 months.
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