Pollo al Ajillo

 

If you love rich, rustic Spanish flavors, Pollo al Ajillo—a hearty Asturian white bean soup with chorizo and morcilla—is the perfect dish to try. This comforting recipe blends creamy white beans with smoky Spanish sausages, aromatic garlic, and tender chicken, creating a truly satisfying meal that captures the soul of northern Spain’s cuisine.

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What Is Pollo al Ajillo?

Despite its name meaning “garlic chicken,” Pollo al Ajillo from Asturias is often prepared as a warming soup that combines fabes (large white beans) with chorizo (Spanish paprika sausage) and morcilla (Spanish blood sausage). This combination creates a deep, savory flavor balanced with the sweetness of sautéed onions, garlic, and olive oil.

It’s a dish that reflects Asturian tradition: simple ingredients, slow cooking, and bold flavor.

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Ingredients

Here’s what you’ll need to make Pollo al Ajillo – Asturian White Bean Soup with Chorizo and Morcilla (serves 4–6):

Main Ingredients:

• 2 cups (400 g) dried white beans (preferably Asturian fabes or large cannellini beans)

• 2 chicken thighs or drumsticks

• 1 chorizo sausage, sliced

• 1 morcilla sausage, sliced

• 1 onion, finely chopped

• 6 garlic cloves, minced

• 1 bay leaf

• 1 tsp smoked paprika (pimentón)

• 2 tbsp olive oil

• Salt and black pepper to taste

• 6 cups (1.5 L) chicken stock or water

• Optional: chopped parsley for garnish

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Instructions

Step 1: Soak the Beans

Rinse and soak the white beans overnight in cold water. This helps them cook faster and become tender without breaking.

Step 2: Prepare the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant and golden brown. Stir in smoked paprika for a deep, earthy aroma.

Step 3: Add Chicken and Sausages

Add chicken pieces, chorizo, and morcilla to the pot. Cook for a few minutes until lightly browned, releasing their rich oils and flavors.

Step 4: Combine with Beans

Drain the soaked beans and add them to the pot. Pour in the chicken stock (or water) until everything is well covered. Add the bay leaf and bring to a gentle boil.

Step 5: Slow Cook

Reduce the heat to low and simmer uncovered for about 1.5 to 2 hours, stirring occasionally. The beans should be creamy and soft, and the soup should thicken naturally as it cooks.

Step 6: Season and Serve

Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot. Garnish with chopped parsley if desired.

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Serving Suggestions

Serve Pollo al Ajillo with:

• Crusty Spanish bread for dipping

• A glass of Asturian cider or red wine

• A simple green salad on the side

This dish is even better the next day as the flavors deepen overnight.

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Tips for Perfect Flavor

• Use authentic Spanish chorizo and morcilla for the best taste.

• Do not overboil—gentle simmering keeps the beans whole and creamy.

• You can also add a small piece of ham bone or pancetta for extra richness.

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Conclusion

Pollo al Ajillo – Asturian White Bean Soup with Chorizo and Morcilla is a classic example of Spain’s rustic comfort food. It’s simple, nourishing, and full of character. Whether you’re looking for a cozy family meal or a taste of traditional Spanish home cooking, this dish brings warmth and authenticity to your table.

 

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