Adobo in any culture has a vinegar based, pungent flavor and is common in Filipino or Mexican cooking. The addition of the Long Tail Sunset Curry Paste gives this dish a Thai flair.
Anything can be used as a garnish here. I like to keep a jar of crispy shallots (purchased from any Asian market or make them yourself!) on hand for a little added crunch.
Prep time: 10-15 minutes
Cook time: 45 minutes
Serves: 4 (with a leftover thigh for tomorrow's lunch!)
Large cast iron or another heavy bottomed skillet, Tongs, Wooden spoon
- 5 chicken thighs, skin-on, bone-in
- 2 sweet potatoes, peeled and cut into ¾” cubes
- ¼ cup Long Tail Sunset Curry Paste
- 1 cup coconut milk
- 1 cup coconut vinegar or rice vinegar
- 1 cup soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp coconut sugar or brown sugar
- Garnish: Cilantro, crispy shallots, peanuts, green onions (whatever you have on hand)
- Preheat to 400℉.
- Place chicken thighs, skin side down, in cold pan. Turn pan to medium heat.
- Cook thighs until the skin is nicely browned and crispy (no need to flip)
- Remove thighs from plan and set aside.
- Place sweet potatoes in hot pan, browning them in the chicken fat; cook on medium high heat for 3–5 minutes until browned on all sides.
- Add Long Tail Sunset Curry Paste and sauté for 5 minutes.
- Add the remaining ingredients (except garnish), stirring well.
- Place chicken back into pan, skin side up, taking care to push down into the sauce.
- Simmer over medium heat for 30 minutes, until chicken is cooked through.
- Garnish with freshly chopped green onions or fried shallots, peanuts and cilantro.
Things to remember
- Starting with a cold pan helps to render the fat from the chicken thigh
- Render the thigh, skin side down; don’t worry about flipping it, as the thigh will get cooked thoroughly during the simmering process
- Rice vinegar or coconut vinegar are perfect, vinegar for this dish
- Do not cover the dish so the skin stays nice and crispy.