Garlic chicken

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 454 g (1 lb)chicken breast
• 1yellow onion
• ¾ teaspoonadobo seasoning
• ¼ teaspoonground black pepper
• 2 tablespoonsbutter
• 1 teaspoongarlic paste
• 4garlic cloves

Instructions

1. 1

   Prepare the aromatics

   Peel the onion, cut it in half, then slice each half into crescents about 1.3 cm (½ inch) thick. Set aside. Peel the 4 garlic cloves, roughly chop them and set aside too.

2. 2

   Season the chicken

   Cut the chicken breast in half, then slice each half into long pieces about 2.5 cm (1 inch) thick. Season with ¾ teaspoon adobo and ¼ teaspoon ground black pepper.

3. 3

   Cook the chicken

   Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chicken and cook for 6 minutes, turn the pieces, then cook for another 6 minutes.

4. 4

   Add garlic and onion

   Raise the heat to medium-high and add the onion, garlic paste and chopped garlic. Cook for 3 minutes, stirring as you go.

What is Puerto Rican garlic chicken?

This is a quick pan-cooked chicken dish flavoured with garlic, onion and adobo, a seasoned spice blend widely used in Puerto Rican cooking. The method keeps the chicken as the centrepiece and builds flavour in the same pan.

The version here combines garlic paste with roughly chopped fresh garlic, giving the pan both a smooth garlic base and pieces of garlic among the onion and chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 25g protein, 4g carbs, 16g fat.

The chicken supplies most of the protein, while the oil and butter contribute most of the fat; the small amount of carbohydrate comes mainly from the onion and seasonings. Serve it with vegetables and a measured portion of rice or potatoes to make a balanced plate.

The seasoning and aromatics

Adobo: this provides the main seasoning, with black pepper adding a little extra warmth. Since adobo blends vary, the recipe keeps the quantity measured rather than adding more at the end by default.

Garlic and onion: the onion is sliced into crescents so it cooks quickly, while the cloves are chopped roughly. The paste and fresh garlic are added together near the end of cooking.

Cutting the chicken evenly

Even pieces: slicing the breast into strips about 2.5 cm thick helps the pieces cook at a similar pace. Try to keep the strips close in size, without making them thinner than the method specifies.

Seasoning: coat the chicken with the adobo and pepper before it goes into the pan. This spreads the seasoning across the pieces rather than leaving it all in the pan.

Getting a good pan cook

First side: cook the chicken over medium heat for 6 minutes, then turn it and cook for another 6 minutes. Use a large frying pan so the chicken can sit in a single layer.

Finish: add the onion and both forms of garlic after the chicken's two cooking periods, then stir for 3 minutes over medium-high heat. Keep stirring so the garlic and onion cook without lingering in one spot.

How to check doneness

The recipe gives a cooking time of 6 minutes per side for the chicken pieces, followed by 3 minutes with the aromatics. The exact time can vary with the thickness of the pieces and the pan.

Check the thickest piece before serving; the centre should be fully cooked, with no raw-looking meat. Avoid cutting every piece during cooking, as that lets juices escape.

What to serve with it

Rice: plain rice is a straightforward match for the savoury pan flavours and can take up any juices left with the chicken and onion.

Vegetables: serve with a green vegetable or a simple salad for freshness. The chicken also works alongside potatoes or another side you already have ready.

Recipe notes & tips

• Slice the chicken into pieces of similar thickness so they cook at a more even pace.
• Prepare the onion and garlic before heating the pan, as the final cooking stage moves quickly.
• Use a large frying pan and arrange the chicken in one layer.
• Stir the onion and garlic regularly during their 3 minutes in the pan.
• Taste the finished dish before adding any extra seasoning, as adobo blends can differ.

Variations

• Add lime: squeeze a little over the chicken just before serving for a bright finish.
• Include peppers: add sliced peppers with the onion for another vegetable in the pan.
• Use chicken thighs: cut boneless thighs into similar-sized strips and check that they are fully cooked.
• Make it hotter: add a pinch of chilli flakes with the garlic and onion.
• Serve with rice: spoon the chicken and pan juices over cooked rice for a more substantial meal.

Common mistakes to avoid

• Uneven strips: pieces cook at different rates; cut them to a similar thickness.
• Crowded pan: chicken may cook less evenly; use a large pan so the pieces sit in one layer.
• Skipping the seasoning: plain chicken can taste under-seasoned; coat it with the measured adobo and pepper before cooking.
• Burning the garlic: it can turn bitter; add it at the stated stage and stir during the final 3 minutes.
• Guessing doneness: thick pieces may need more attention; check the centre of the thickest piece before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a splash of water if the chicken seems dry.

Frequently asked questions