Chicken Adobo Roulade with Balsamic Vinegar

The goes elegant, the chicken is rolled and simmered in a balsamic reduction.

July 2011 | By
Chicken Adobo Roulade with Balsamic Vinegar
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at a glance Main Ingredient



Main Dishes

Preparation Time


Date Published

July 2011

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
salt to season

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.

Add balsamic vinegar and let it simmer. Season with salt.

4  Remove chicken from the pan and set aside. Let the liquid reduce.

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.


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