Food & Wineのインスタグラム(foodandwine) - 9月20日 05時16分

Once the fall colors start turning, Master Sommelier @junerodil turns to chicken adobo, a staple in her native Philippines. The addition of coconut milk, while not part of every adobo recipe, softens the bright vinegar in this version, inspired by Rodil, who adds just enough to make the dish super wine-friendly. Pair it with a Côtes du Rhône for our dream fall meal. Tap the link in our bio for Senior Food Editor @maryfrancesheck's recipe. 📷: @protazio

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