½ k chicken (breast, thighs, legs)
300 g smoked bacon
2 tbsp olive oil
1 c balsamic vinaigrette
2 pc laurel
3 cloves crushed garlic
1 tbsp whole black pepper
Salt to taste
pork liempo (optional)
300 g smoked bacon
2 tbsp olive oil
1 c balsamic vinaigrette
2 pc laurel
3 cloves crushed garlic
1 tbsp whole black pepper
Salt to taste
pork liempo (optional)
Marinate chicken with garlic, pepper and ½ c of balsamic vinaigrette for an hour or more. Set aside.
Trim some fat off the smoked bacon. Fry bacon in olive oil till golden brown. Set aside.
On the same pan, fry chicken until golden brown. Add the chicken marinade and fried bacon. Pour the other ½ c of balsamic vinaigrette on the pan. Add laurel. Add water and let it simmer until done. Deglaze pan with a little water and drizzle the drippings into adobo.
Serve warm.
