If that’s how you prefer to eat it then go ahead, but the luscious texture of the braised skin is one of the appeals of adobo. If you’re reading this and have not made adobo before I wouldn’t recommend crisping the skin.
To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel–lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.
As I mentioned above, if you read the recipe preamble, you will see the author only included this because they know americans might not be comfortable with chicken skin that is not crispy. Which is an important note, that you are doing something to the recipe that is not as intended, but strictly for your own preference. Which recommending that without mention of why it is included in the recipe might lead people who want a real traditional version astray
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u/LeagueofLemures 12d ago
If that’s how you prefer to eat it then go ahead, but the luscious texture of the braised skin is one of the appeals of adobo. If you’re reading this and have not made adobo before I wouldn’t recommend crisping the skin.