Chicken Adobo Sando with Sarap Sauce
Ingredients
5 tbsp less-salt soy sauce
4 tbsp rice vinegar
1 tsp ground black pepper
3 garlic cloves, crushed
1 tbsp dark muscovado sugar
2 bay leaves
1 (450g) pack chicken thigh fillets
2 tbsp vegetable oil, for frying
5 tbsp mayonnaise
4 (approx.) cornichons, finely chopped, plus 3 tbsp pickle juice from the jar
1 tsp Tabasco, plus extra to taste
½ tsp smoked paprika
1 pinch caster sugar
8 slices brioche, toasted
4 tbsp pickled red onion
2 (approx.) tomatoes, sliced
4 handfuls rocket
4 servings — 2 brioche each
Calories~788 kcal
Protein~33 g
Carbs~65 g
Fat~44 g
Fiber~4 g
Sugar~16 g
Total recipe
Calories~3,150 kcal
Protein~130 g
Carbs~260 g
Fat~175 g
Fiber~15 g
Sugar~65 g
Method
Step 1
Combine the soy sauce, vinegar, pepper, garlic, muscovado and bay in a large bowl with a pinch of salt. Add the chicken, toss to coat, then marinate for at least 1 hr or chill overnight.
Step 2
Heat the oil in a frying pan over a medium heat. Add the chicken and cook for 3 mins on each side. Tip the marinade into the pan along with 2-3 tbsp water, then cover and continue cooking for 8-10 mins, turning the chicken in the sauce every 3 mins or so, until it’s cooked through and sticky. Remove to a board to rest and cool a little, then slice thickly.
Step 3
Make the sarap sauce: put the mayonnaise, cornichons and pickle juice, Tabasco, paprika and caster sugar in a small bowl; mix well. Taste and adjust the seasoning and Tabasco to your liking.
Step 4
Make 4 sandos using 2 slices of toasted brioche each and layering up the sarap sauce, chicken, pickled onion, tomatoes and rocket. Cut in half and get stuck in.
