I use Balsamic Vinegar for my Adobo because of it’s rich and complex flavor with hard-boiled eggs or quail eggs. Whichever is available in my fridge. I also make it a point to have ripe bananas when we have Adobo. The sour taste of Adobo compliments the sweetness of the banana.
Below is my version of Chicken Adobo using Balsamic Vinegar.
*1 kilo chicken breast filllet
*½ cup soy sauce
*2 tbsp balsamic vinegar
*½ cup white vinegar
*5 cloves of minced garlic
*5 bay leaves
*1 teaspoon of olive oil
*1 cup of water
*a tsp of brown sugar
*Salt and Pepper to taste
*Coat the pan with olive oil and sauté the garlic until golden brown. Set aside a small amount of toasted garlic for garnishing.
*Place the chicken and fry until it turns brown. Remove then set aside.
*Boil soy sauce, bay leaves, water, white vinegar, brown sugar, salt and pepper for about 5mins on low fire.
*Put back the fried chicken breast fillet and let it simmer. Add balsamic vinegar towards the end of cooking and boil once to retain it’s rich flavor.
*Add the hard-boiled or quail eggs before serving. Top with toasted garlic.
*Serve hot with rice and ripe bananas.
*Makes 4 servings