Re-posting this because I figured out a better way to cook the chicken and updated the recipe. Basically instead of braising the meat like I've been doing for years now, I now marinate it in the sauce, roast it in a pan with some of the sauce lining the bottom, reduce the marinade/sauce in a pot, and re-combine them on the plate. This eliminates the browning step while maintaining crispy skin, and keeps the chicken more moist and tender.
Adobo, as a sauce/marinade, can be wildly different depending on the specific country of origin. Generally, it's made in a lot of places that were colonized by the Spanish and different countries have customized it a bit over time. In the Philippines, the name "adobo" was given to a sauce that already existed there that had a somewhat similar vinegar base as was used for adobo in other places. The way I make adobo sauce comes from my mother-in-law, who is Filipino, and my wife and I have tweaked it slightly over the years to suit our tastes.
Fried chicken and waffles doesn't really require anywhere near as much explanation.
Due to the differing tastes and backgrounds of the people I hang out with and cook with/for, there's always some kind of weird shit going on in my kitchen. I hesitate to call what I do "fusion" because there isn't really a specific philosophy behind the stuff I make, it's more "hey we have ingredients for ___________ and __________, I'll make ________________." Adobo sauce ends up in a lot of the stuff I make because the amount of liquid it takes to cover the chicken while it's simmering is wayyyyyyy more than you'd use for the chicken once it's cooked, plus it tastes really fucking good. Anyway... the idea for adobo chicken n waffles came up while I was trying to figure out what to make for me and some friends once we got back from the bar for New Year's, and neither the bar nor the adobo happened that night because the weed was much better than expected and we were all passing out before we got hungry so I just left the chicken to marinate until the next day and made it for dinner for myself and packed up some for my friends to take home when I saw one of them the day after. The adobo sauce doesn't really go that well on the waffles alone, but a piece of chicken with some of the sauce on it goes really well with the waffles when the syrup ties the whole thing together.
This recipe makes enough for around 3 waffles, about 5 servings of chicken, and enough adobo sauce to use for the whole chicken and something in the area of 2-3 other dishes.
1 whole chicken, cut into 10 pieces (2 wings (wing and drumette with the wing tip cut off), 2 thighs, 2 drumsticks, and 4 half-breasts)
1/2 onion, minced
4-8 garlic cloves, smashed (how many you put in depends on how garlic-y you like things to be. I like enough to kill a vampire so hard their grand-sire feels a disturbance in the Force.)
1 cup of soy sauce
1 cup of rice vinegar
1/2 cup of coconut milk
1 tsp of whole peppercorns
a dash of cayenne pepper
2 bay leaves
1 1/2 cups of all-purpose flour
3 1/2 teaspoons of baking powder
1 teaspoon of salt
1 tablespoon of sugar
1 1/3 cups of milk
3 tablespoons of melted butter
Maple whiskey syrup:
1 cup of maple syrup
1 cup of whiskey
1 1/2 tablespoons of butter
2 teaspoons of salt
Cut up the chicken and combine all of the adobo ingredients in a large pot, and leave the chicken in the sauce to marinate in the fridge for a day. Once marinated, pre-heat the oven to 475 degrees Fahrenheit, put the chicken in a roasting pan, skin-side up, arranged so that the bigger/thicker pieces (thighs and breast-halves) are in the middle and the drumsticks and wings are on the edges with some sauce ladled in until it comes about a third of the way up the chicken pieces. For ease of removal after cooking, make sure all of the bay leaves stay in the sauce pot and not in the roasting pan with the chicken. Put the pot with the rest of the sauce in it on the stove and bring it up to a boil. Simmer it while the chicken roasts. The chicken should cook for a total of 35 minutes, with a 180-degree pan turn halfway through to ensure the skin crisps up evenly.
While the chicken is roasting, sift the dry waffle ingredients into a bowl, mix them together a bit, and make a well in the middle. Pour the egg, milk, and butter into the well and mix until right after the lumps disappear. Make sure you don't overmix or the waffles will come out too tough. Heat up the waffle iron and cook the waffles however your waffle maker says to make them. Waffle waffle waffle. Keep the waffles warm either by putting them in the oven at 200 degrees or on a plate covered in aluminum foil.
When the chicken is done, keep it warm with whatever method you're using for the waffles. Remove the bay leaves from the sauce. The sauce in the pot will be considerably stronger than the sauce that went in with the chicken due to the fat rendering into it, so taste test both and use whichever you like more, or mix them together to make it as strong as you want it. Combine the ingredients for the syrup in a small, microwave-safe bowl and nuke it all for about 30 seconds or until almost all of the butter is melted. When it comes out, stir the whole thing together until the butter is completely melted. Plate your waffle and put on however much syrup you want. Put a piece of chicken on top of that, put a little bit of adobo sauce on top, and drizzle some more syrup on top of the chicken. Keep the bowl of syrup nearby for dippin'. Enjoy.