“Braised chicken thigh, white bread, American cheese”
Last week I went to downtown Los Angeles by Koreatown Area and passed by a Filipino food truck called “Belly and Snout” and ordered their Chicken Adobo Grilled Cheese. It was the grownup version of grilled cheese and the braised chicken was tender and plenty. As a Filipino, I grew up eating adobo and wanted to try this at home. Here is my recipe of Chicken Adobo Grilled Cheese.
2 1?2 lbs chicken pieces
3 -4 cloves garlic, minced
1?3 cup white vinegar
1?4 teaspoon black peppercorns(cracked)
1 bay leaf
1 tbsp brown sugar
1?3 cup soy sauce
3?4 teaspoon salt
Part 1 Chicken Adobo
Combine all ingredients in a deep glass or stainless steel saucepan.
Bring to a boil over medium heat, then reduce heat to medium-low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce and shred the chicken meat.
Part 2 Grilled Cheese
You can make a fantastic sandwich with just great bread, fresh butter, and American cheese:
Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice and buttered side up. Add the shredded chicken adobo meat between the sandwiches
Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.
Put sandwich, buttered side down, in the pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.