I first had Filipino food when I lived in downtown Los Angeles for my family practice residency. It’s a fusion of Asian and Spanish flavors that is addictive. Chicken Adobo is one of their national dishes that is easy to prepare but has so much flavor. The recipe calls for some sweetness with sugar to balance the soy sauce, so instead of using a lot of sugar, I substituted it with Sculpterra Viognier which has the tastes, aromas, and sweetness of stone fruit such as nectarines and also melon. This is a perfect pairing since the sweet yet slightly acidic wine cuts the salt and savoriness in the chicken adobo. Enjoy!
Ingredients
- 2 yellow onions halved and sliced
- 4 garlic cloves, crushed
- 3 bay leaves
- 1 teaspoon of whole black peppercorns
- 8 bone in chicken thighs, skinned
- 1/3 cup of rice vinegar
- 1/3 cup of soy sauce
- 1/3 cup of Sculpterra Viognier
- 1 Tablespoon of sugar
- Steamed white rice for serving
Directions
Spread half of the sliced onions in the bottom of a slow cooker. Add 2 of the garlic cloves, bay leaves, and peppercorns on top of the first layer of onions. Arrange the chicken in a layer on top of the onions. Top with the remaining onions and garlic. Drizzle the wine, vinegar, and soy sauce over the ingredients and sprinkle with sugar. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Remove and discard the bay leaves. Divide the steamed rice among 8 plates and top with the chicken. Spoon the juices from the slow cooker on top with the chicken, and enjoy with a glass of Sculpterra Viognier.