Harold Makes Grilled Cheese with Chicken Adobo | From the Home Kitchen | Bon Appétit

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber while white bread is more economical.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while processed cheese is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective alternative.

cooked chicken adobo

🥗Healthier: grilled chicken

💰Cheaper: shredded rotisserie chicken

Grilled chicken is leaner, while rotisserie chicken saves time and money.

Break down the chicken quarters by cutting them at the bone and keeping the fat.

Season the chicken with salt and black pepper.

Heat a pancake griddle to 400°F and place the chicken skin side down to sear.

In a heavy bottom pan, add oil and then add half a sliced spanish yellow onion.

Add 3 cloves of garlic (peeled and broken) and ginger (rough chopped) to the onions.

Sweat the onions, garlic, and ginger, adding salt and black pepper to season.

Deglaze the pan with vinegar, then add soy sauce, black peppercorns, bay leaf, and sugar.

Bring the mixture to a boil and add the seared chicken into the broth.

Braise the chicken for about 30 to 40 minutes until cooked.

Prepare the butternut squash by peeling and cutting it into half moons.

Make the pickling liquid using a 3:2:1 ratio of water, vinegar, and sugar, adding black peppercorns, bay leaf, garlic, and a shallot.

Bring the pickling liquid to a boil and sear the butternut squash for color before adding it to the pickling liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens