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

  • bone-in, skin-on Chicken Thighs  ·  4 
  • Kosher salt  ·  1 teaspoon 
  • 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 
  • Herbies Pepper Black ASTA, ground  ·  1/2 teaspoon 
  • Bay Leaves  ·  3 
  • Sugar  ·  2 tablespoons 

Instructions

  1. Pre heat oven to 375 degrees.
  2. Start by tossing the chicken in a medium bowl with Herbie’s Brazilian Spice Mix, salt, pepper, and Williamson Wines Extra Virgin Olive Oil. Toss the chicken gently to coat. Heat 2 tablespoons of Olive Oil in a large skillet with high sides over medium low heat. Add the chicken skin side down and let it cook without flipping for 5 minutes.
  3. While your chicken is cooking on the stovetop lets assemble the sauce. In a bowl add tamari, coconut milk, rice wine vinegar, and sugar. Whisk together. Reserve.
  4. . Now the chicken is ready to flip and cook for another 3-4 minutes on the other side. After 4 minutes, remove the chicken thighs from the pan and carefully discard excess oil from the pot. Rest the chicken on a plate. Reserve.
  5. Heat the skillet back up over low heat. Add the garlic, peppercorns, bay leaf and sauté for 3-4 minutes. Then add your sauce that you set aside earlier to the skillet and give it a stir and bring up to a boil.
  6. Once the sauce is boiling, return the chicken to the skillet, skin side up. 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.

      Jenny's Tip: - Serve immediately with jasmine rice, brown rice, or whatever starch you would like.

      Frolic Viognier

      Frolic Viognier

      Frolic is a single-varietal of the white grape Viognier from a single vineyard.

      Harmony

      Harmony

      Harmony is a blend of our Rhone style grape varieties from our vineyards in Dry Creek Valley.

      Brazilian Spice Blend

      Brazilian Spice Blend

      A mushroom lover’s delight. This spice blend can be used as a seasoning and a rub on meats.

      Pepper Black ASTA, ground

      Pepper Black ASTA, ground

      Herbie's Peppercorns Black ASTA *(American Spice Trade Association)* are high quality, naturally cleaned Sarawak black peppercorns.