Grilled Cheese with Chicken Adobo
Ingredients: chicken legs and chicken quarters, salt, black pepper, spanish yellow onion, garlic · 60 min cook time · 750kcal · ₩36,100
Ingredients
500g chicken legs and chicken quarters, 5g salt, 3g black pepper, 1ea spanish yellow onion, 3ea garlic, 10g ginger, 50ml vinegar, 50ml soy sauce, 5g black peppercorns, 2ea bay leaf, 15g sugar, 1ea butternut squash, 1ea shallot, 1ea sourdough batard bread, 30g butter, 30g Japanese mayo, 2ea American cheese, 50g smoked gouda, 50g sharp cheddar, 5g Maldon salt
Instructions
1. Break down chicken quarters, season with salt and pepper, and sear skin-down on a hot griddle at 400 degrees until golden.
2. Sweat onions, garlic, and ginger in oil in a heavy bottom pan. Add vinegar, soy sauce, black peppercorns, bay leaf, and sugar.
3. Add the seared chicken into the broth and braise for 30 to 40 minutes until cooked through.
4. Prepare the butternut squash pickle: peel and cut squash into half-moons. Boil water, vinegar, sugar, peppercorns, bay leaf, garlic, and shallot, then sear the squash briefly and pickle.
5. Slice the sourdough batard, spread butter and Japanese mayo, place on the griddle, layer with American cheese, smoked gouda, shredded braised chicken adobo, sharp cheddar, and pickled butternut squash.
6. Finish with Maldon salt on top, cut on the bias, and serve.
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