Posted on by Lia Fireheart

Chicken Adobo Sandwiches

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Chicken Adobo Sandwiches

Ingredients

  • Chicken Adobo

  • 2-3 pounds bone-in, skin-on chicken legs/thighs

  • 1-2 tbsp neutral oil

  • 2 bay leaves

  • 30-40 peppercorns

  • 15-20 garlic cloves (whole)

  • 1 cup (240 ml) cane, coconut, or white vinegar

  • 2/3 cup (160ml) Filipino soy sauce (japanese shoyu or mix of light and dark soy sauce)

  • 5 ounces (145g) brown sugar or palm sugar

  • Quick Pickled Vegetables

  • 1-2 Daikon radish depending on size

  • 1-2 carrots

  • 1 stalk celery -optional

  • 1 shallot or 1/2 an onion – optional

  • 1 cup sugar

  • 1 cup vinegar – white is what I use for this usually

  • 1 cup water – sometimes I use less if I want more punch

  • Assembly

  • Chicken liver pate or mayonnaise

  • cucumber spears

  • cilantro with stems

  • jalapeno or other spicy chili

  • banh mi bread or other baguette or rolls if not available

Directions

  • Chicken Adobo
  • In a bowl combine the vinegar, soy sauce, and brown sugar, mix and set aside
  • Season chicken salt and pepper > sear in pot until a bit golden and some fond has formed on the pan
  • Add garlic, bay leaves, peppercorns giving a few stirs letting them open up 1-2 minutes
  • Add chicken back to the pot along with any juices left behind
  • STAND BACK – stir the vinegar soy sugar mixture to get the sugar mixed in, and add to the pot
  • Bring to a low boil then reduce to a simmer and cook for 30 + minutes, flipping halfway through. When chicken is cooked through, remove it from the pot.
  • Reduce the sauce to a velvety thickness to hold onto the chicken in the sandwich.
  • Quick Pickled Vegetables
  • Using a mandolin or vegetable peeler, create long peels from each of the vegetables.
  • Salt the shredded veggies with a few pinches of salt and mix it all together – let sit for 10-20 minutes.
  • Drain and squeeze out the veggies – set aside.
  • Make the brine with the sugar, vinegar, water then add in the veggies and let hang out and mingle.
  • Assembly
  • Remove the skin and bons from the chicken and shred or slice. Toss with sauce. Spread mayo or pate on the bread. Add chicken to the sandwich. Add pickles, cucumber spears, cilantro and whatever other toppings to the bread. Slice in half and enjoy!

Notes

  • For peppercorns if you’re opposed to the biting into a peppercorn a rough crack or even just ground pepper to taste would suffice. They get softer as they cook, but not everyone cares for the texture.
  • This recipe is written for chicken thighs, but would also work well with pork belly.
  • You can also add spices, chilis, herbs, ginger, lemongrass etc. to the pickled vegetable brine, but the above is the base.