Chicken Adobo Roulade with Balsamic Vinegar

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

Serves 6 
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
salt

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