Learn how to make the Adobo Chicken Stuffed Piquillo Peppers from Vino Venue:
Vino Venue has an over-the-top dish, Adobo Chicken Stuffed-Piquillo Peppers with Cilantro Aioli, that I want to try at home. It has flavors I cannot pinpoint. Can you help me by getting their recipe? Thank you, in advance, for checking this out. I highly recommend you try it! — Gloria Murphy, Columbus, Georgia
Vino Venue’s executive chef Patric Good was happy to share this recipe. You will find them being served at Vino Venue’s Discover Napa Valley wine and food festival Oct. 14. There will be unlimited tastings of Napa Valley wines, chef stations and artisanal cheese and charcuterie.
The dish makes an impressive appetizer or small plate — a lot of bang for very little work. Poached chicken is mixed with cilantro and Cotija and then stuffed into peppers that are ready to use straight from the jar. We found our piquillo peppers in the olives section at Sprouts.
<<See the full recipe on mobile here
<<See the full recipe on mobile here
From the menu … Vino Venue, 4478 Chamblee Dunwoody Road, Dunwoody; 770-668-0435; vinovenue.com
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
RELATED:
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
