Chicken Adobo Roulade with Balsamic Vinegar

We made this last week, it was sooo good you gotta try it!!   We got this from our Yummy magazine, the same source of our Banana Chocnut Trifle.

What you will need:

  • 6 (100-gram) pcs. boneless chicken breast or thigh, skin on
  • 6 leeks (leaves), blanched
  • 1/4 cup olive oil
  • 12 cloves garlic, minced
  • 1 tablespoon black peppercorn
  • 3/4 cup balsamic vinegar
  • salt
  • soy sauce (for added taste; this is our addition to the recipe)

The easy procedure:

Pound chicken breast lightly to flatten, roll and tie with blanched leeks.

In a preheated pan with oil, saute garlic and black peppercorn.  Add chicken, searing all sides.   Add balsamic vinegar and let it simmer.   Season with salt (we also added 3/4 cup soy sauce for added saltiness and flavor).

Remove chicken from the pan and set aside.

Let the liquid reduce.   Once reduced, and cooked chicken and let it simmer for 5 minutes.

The finished product:

The balsamic vinegar added a totally new flavor to this classic adobo recipe that you will surely enjoy!   You may also choose to skip the soy sauce and just add more salt if you prefer it to be more salty.


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