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Open House 2019

Chicken Adobo Tacos

Serves 4 - 6
Chef Brian Streeter
Pairs well with:
Guajolote, Suscol Springs, Napa Valley

Here's a fun party appetizer


6 chicken thighs
salt and freshly ground black pepper
½ onion, cut in half
6 cloves garlic, peeled
1 ½ c. apple cider vinegar
½ c. sou sauce
6 ginger slices, unpeeled
4 bay leaves

¼ head cabbage, shredded
1 large carrot, peeled and shredded
1 ½ tsp. salt
2 T. lime juice
2 tsp. dried oregano

24 fresh corn tortillas
½ c. cilantro, roughly chopped


Season the chicken thighs on both sides with salt and pepper. Heat a wide bottom pan over high heat, add the vegetable oil and sear the chicken on both sides. Remove from the pan. Return the pan to the heat and add the onion and garlic cloves. Cook over medium to lightly caramelize. Add the vinegar and soy sauce and scrape the bottom of the pan. Add the chicken back to the pan along with the ginger slices and bay leaves. Bring to a simmer, turn the heat to low and cook for 30 minutes until the chicken is tender. Remove the chicken from the broth. Remove the thigh bone and dice the meat in 2 inch pieces. Return to the broth and toss to coat.

To pickle the cabbage, place cabbage and carrots in a large mixing bowl. Season with the salt, lime juice and oregano and toss to evenly distribute. Allow to sit at room temperature for 20 minutes, tossing once or twice before serving.

To serve, warm the tortillas and place a spoonful of the chicken adobo on each tortilla followed by a spoonful of the pickled cabbage a little chopped cilantro.

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