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.

RECIPE VIDEO

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

Rich, savory, and deeply comforting, Chicken Adobo is a beloved Filipino classic celebrated for its bold balance of tangy, salty, and aromatic flavors. Tender chicken is gently braised in a flavorful blend of soy sauce, vinegar, garlic, bay leaves, and black peppercorns, allowing the sauce to reduce into a glossy, deeply satisfying finish.

The result is succulent, fall-apart texture layered with savory depth, bright acidity, and subtle warmth. Comforting yet vibrant, Chicken Adobo is a timeless dish that delivers bold flavor with elegant simplicity.

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.