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+ servings

Chicken Adobo Sliders

If you have leftover adobo, transform them into these Chicken Adobo Flakes Sliders. Simply shred the cooked adobo meat into flakes and pan fry till crisp. Fill the small Pan de Sal buns or dinner rolls with the crunchy adobo flakes, slices of cucumbers and tomatoes. This makes a hearty snack or is good for lunch or dinner, too. This is an AsianInAmericaMag.com recipe and makes 10 to 12 small sliders.
Course: Appetizer, Brunch, Cocktails, Merienda, Side Dish, Snack
Cuisine: American, Asian, Filipino
Keyword: Filipino Chicken Adobo Sliders
Servings: 4 people
Calories: 213kcal

Ingredients

  • 6 pieces cooked chicken adobo, bone-in cooked and flaked in shreds
  • 1/4 cup vegetable oil for deep fry of adobo flakes
  • 12 small Pan de Sal buns (Filipino bread buns) from Asian markets or use dinner rolls
  • 4 Tablespoons mayonnaise for spreading
  • 1 whole cucumber peeled, sliced, seeded
  • 2 whole large tomatoes sliced
  • 12 pieces green pitted olives for garnish
  • 12 pieces cocktail toothpicks to seal sliders (
  • 2 cups shredded fresh lettuce leaves , for garnish

Instructions

  • Cook one recipe for chicken adobo in a large stock pot. (Previous blog post recipe for chicken adobo-- click here). Remove cooked chicken adobo pieces from the broth it was cooked in. Set the sauce aside for later.
  • Flake the chicken meat into tiny shreds. Place the adobo shreds on paper towels to remove excess liquid.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Allow oil to get hot in about 2 to 3 minutes. If using a thermometer, heat should be about 350 F.
    Manually, if I put a chopstick in the oil and little bubbles form at the bottom of the chopstick, then I know oil is ready for deep frying.
  • In little batches, by spoonfuls, add the adobo flakes to deep-fry in the skillet with oil. Turn the flakes around to avoid burning and to cook evenly.
    Deep fry each batch for about 2 to 3 minutes till crisp.
    Do not leave the skillet unattended or meat will burn.
  • Try not to overcrowd skillet. Deep fry  a few spoonfuls of adobo flakes at a time for about 2 to 3 minutes each batch to achieve crispness.
  • When done, place crispy flakes on paper towels or parchment paper to remove excess oil.
  • How to bake Pan de Sal: I have a homemade Pan de Sal recipe in a previous blog post. Search archives (use search box) on the home page.
  • To serve: Assemble adobo flakes to make sliders in this order -- sliced open pan de sal (or dinner rolls), mayonnaise, a slice each of cucumber and tomato, adobo flakes.
    Seal the sliders with long cocktail toothpicks and a pitted green olive for garnish. Plate sliders on shredded fresh lettuce leaves.
  • Optional: if preferred, Filipinos like to eat crisp adobo flakes with "sinangag" (garlic fried rice), sunny side eggs, achara (green papaya pickles) and chopped tomatoes.
  • Cook's comments: To save time cut the cooking process by making the adobo a day or two ahead. The garlic-vinegar adobo flavors have set by then and the aroma is addictive when you deep fry the flakes.
  • Substitute: If preferred, use pork adobo for this recipe.
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Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 1g | Protein: 1g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 6mg | Sodium: 89mg | Sugar: 1g