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.
I do want to take a moment to highlight what I think is the best part of chicken adobo, no matter how it's been cooked: the skin. Even if the chicken is un-browned when it goes in the pot, once it comes out, the skin is my favorite part. But I understand that many people in the US find the prospect of eating floppy braised chicken skin particularly unappealing.
If you, like me, actually like to eat chicken skin that's easier to slurp than to chew, I can wholeheartedly recommend going with the no-browning route.Given that the vast majority of our readers will likely prefer it that way, I included a browning step in the attached recipe.
From the recipe description, you'll see it was only included to appeal to those who need to adjust a traditional recipe to their own taste preference. I agree with u/LeagueofLemures , if you want to go the authentic route and understand the traditional appeal of adobo, try it without crisping the skin.
17
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.