The humble adobo takes on an elegant makeover as the chicken is rolled and simmered in a sumptuous balsamic reduction.
If you like this, we highly recommend: adobo recipes, Chicken Roulade with Apricot-Mango Stuffing
Prep Time 20 minutes
Cooking Time 30 to 45 minutes
6 (100-gram) pieces boneless
chicken breast or thigh, skin on
6 leeks (leaves), blanched
1/8 cup olive oil
12 cloves garlic, minced
1 tablespoon black peppercorn
1/3 cup balsamic vinegar
1 Pound chicken breast lightly to flatten, roll and tie with blanched leeks.
2 In a preheated pan with oil, sauté garlic and black peppercorns. Add chicken, searing all sides.
3 Add balsamic vinegar and let it simmer. Season with salt.
4 Remove chicken from the pan and set aside. Let the liquid reduce.
5 Once liquid is reduced, add cooked chicken and let it simmer for 5 minutes. Transfer to a serving dish and serve.
To freeze: Store in airtight containers once it has cooled down; freeze.
To reheat: Thaw the chicken adobo and heat in a pan or bake, covered, for 20 minutes in a 350ºF oven.
Photography by At Maculangan | Food Preparation by Mira Angeles of Cow King Steak Sizzles and Gourmet Dips and Dressings | Styling by Rachelle Santos | Props from Gourdo’s
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