This Braised Garlic Chicken Adobo is a braised chicken breast in a slightly tangy, garlicky and creamy sauce that you will want to eat with a spoon. Tender, fall apart chicken and garlic cloves you can mash with your fork. Let’s just call this one true love.
Braised Garlic Chicken Adobo is my February recipe swap for my Food Blogger’s Recipe Swap group. This month I got paired with Becky from Eat What We Eat, and I picked her Braised Adobo Chicken. All of Becky’s recipes are interesting and flavorful, and I really like her photography style, so it was definitely hard to pick just one recipe to recreate, but I am SO glad I settled on this one!
True to form, I altered the recipe a bit, but only in cooking style. I left the ingredients as they were with the *exception* of adding a tiny bit more garlic. I mean, Becky’s recipe calls for 10 cloves so I thought, if I’m going to add that much garlic, I might as well add the whole head! I don’t think she’ll mind.
I also used a whole can of coconut cream instead of just one cup, but I think it comes out to just under two cups, if not a cup and a half. Minor alterations, both.
Oh, and I used boneless, skinless chicken breasts instead of chicken thighs… I cannot seem to get through one of these recipe swaps without making it my own in some way. But that’s exactly what I love about cooking! You can and SHOULD put your own spin on every recipe you make! That’s the fun of cooking.
And I just realized I forgot the scallions at the end! That would have been a nice touch…
I know there’s a whole cup of rice vinegar in this dish, and I know that sounds scary. But DO IT. The vinegar cooks down into a very mellow and lovely flavor that is just slightly tangy, and in contrast with the sweet, creamy coconut cream, it’s very very good. My four year old daughter asked for more sauce twice and I believe she said something like, “This sauce is so good I’m going to eat all my chicken and then ask for more.”
I served this up with a simple salad and a mixture of brown rice and cauliflower rice to soak up that yummy sauce. Even though it takes about an hour to make, you literally just leave it alone for the last 45 minutes, which makes it one of the easiest meals I’ve made in a long time.
This recipe is for Food Blogger’s Recipe Swap and was originally posted by Becky at Eat What We Eat.
For More Chicken Dishes, Try: