Garlic Risotto-Stuffed Chicken with Adobo Glaze

Start by making the garlic risotto filling. Melt the salted butter in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.

Add the crushed garlic cloves and grated ginger to the pan. Sauté for another minute until fragrant, being careful not to burn the garlic.

Stir in the risotto rice and garlic powder, coating the grains in the butter and aromatics for about 1 minute.

Pour in a splash of the chicken stock. Stir continuously until the liquid is almost fully absorbed. Continue adding the stock a little at a time, stirring constantly, until the rice is tender and creamy. This process will take about 18-20 minutes. Once done, stir in the finely chopped spring onions. Season with salt and pepper to taste. Set aside to cool slightly.

While the risotto cools, prepare the adobo glaze. In a separate saucepan, combine the toyomansi, cane vinegar, Filipino soy sauce, soft brown sugar, bay leaves, and ground black pepper. Bring to a gentle simmer over medium heat and let it cook for 10-12 minutes, until the sauce has reduced slightly and thickened. Remove the bay leaves.

Preheat your oven to 190°C (375°F). Prepare the chicken breasts by making a deep pocket in the thickest side of each breast, being careful not to cut all the way through. Season the outside of the chicken with salt and pepper.

Carefully stuff each chicken breast with the cooled garlic risotto. Use toothpicks to secure the opening if needed. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.

Pour half of the adobo glaze over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 75°C / 165°F).

While the chicken bakes, make the pickled cucumber. In a small bowl, whisk together the coconut vinegar and caster sugar until the sugar dissolves. Add the cucumber ribbons and let them sit in the pickling liquid for at least 15 minutes.

For the crispy chicken skin, heat a dry frying pan over medium heat. Add the reserved chicken skin pieces, skin-side down, and cook slowly until the fat renders and the skin becomes golden and crispy, about 5-7 minutes. Drain on paper towels and sprinkle with sea salt.

Finally, char the spring onions. Toss the trimmed spring onions with olive oil, then cook them on a hot grill pan or under a broiler for 2-3 minutes per side until they have nice char marks.

To serve, place a stuffed chicken breast on each plate. Drizzle with the remaining adobo glaze. Top with the crispy chicken skin, a tangle of charred spring onions, and a ribbon of pickled cucumber. Finish with a light sprinkle of smoked salt.