Chicken Adobo
It truly tastes as incredible as it looks. So easy with just a handful of ingredients - the right balance of soy sauce, vinegar, black peppercorns and sugar that creates an incredibly sticky glaze with a depth of flavor like it’s been slow cooked.
Ingredients
- boneless skin-on Chicken Thighs, cut into 1" strips · 4
- Williamson Wines Extra Virgin Olive Oil · 2 tablespoons
- Herbie's Brazilian Spice Mix · 2 tablespoons
- Rice Vinegar · 1/2 cup
- Tamari · 1/2 cup
- Coconut Milk · 1/2 cup
- Garlic, smashed · 6 cloves
- Black Peppercorns · 1 teaspoon
- Bay Leaves · 3
- Sugar · 2 tablespoons
Instructions
- Pre heat oven to 350 degrees.
- Start by making the base of your sauce. In a bowl, mix rice vinegar, tamari, coconut milk, garlic, bay leaves, peppercorns and sugar. Reserve.
- Season the chicken with Herbie’s Brazilian Spice Mix and salt and pepper, to taste. Heat Williamson Wines Extra Virgin Olive Oil in a Dutch oven or large skillet with high sides over medium heat.
- Add the chicken and brown on all sides until golden brown. Remove and set aside. Carefully discard excess oil from the pot. Return chicken to the pot and pour in the prepared sauce. Bring to a boil. Then remove the pot from the heat and bake in the oven for about 25 minutes or until the chicken is cooked to an internal temperature of 165 degrees and the sauce has reduced and thickened. (Alternatively you could simmer on the stovetop instead of baking in the oven, simmer for the same amount of time).
Jenny's Tip: - Serve immediately with jasmine rice, brown rice, or whatever starch you would like.
Harmony
Harmony is a blend of our Rhone style grape varieties from our vineyards in Dry Creek Valley.
Brazilian Spice Blend
A mushroom lover’s delight. This spice blend can be used as a seasoning and a rub on meats.
Extra Virgin Olive Oil - 500 ml
Extra Virgin Olive Oil