Thai Inspired Chicken Adobo | SpiceTribe
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Thai Inspired Chicken Adobo

  • Prep Time Prep: 15 Mins
  • Cook Time Cook: 45 Mins
  • Serves Serves: 4
Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Thai Inspired Chicken Adobo

Chef notes

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.

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Ingredients

  • Prep time Prep time: 15 Mins
  • Cook time Cook time: 45 Mins
  • Total time Total time: 60 Mins
  • Serves Serves: 4
  • 5 chicken thighs, skin-on, bone-in
  • 2 sweet potatoes, peeled and cut into ¾” cubes
  • .25 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)
Long-tail Sunset Thai Blend

Long-tail Sunset Thai Blend

$10
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Steps

Step 1 -

Preheat to 400℉.

Step 2 -

Place chicken thighs, skin side down, in cold pan. Turn pan to medium heat.

Step 3 -

Cook thighs until the skin is nicely browned and crispy (no need to flip)

Step 4 -

Remove thighs from plan and set aside.

Step 5 -

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.

Step 6 -

Add Long Tail Sunset Curry Paste and sauté for 5 minutes.

Step 7 -

Add the remaining ingredients (except garnish), stirring well.

Step 8 -

Place chicken back into pan, skin side up, taking care to push down into the sauce.

Step 9 -

Simmer over medium heat for 30 minutes, until chicken is cooked through.

Step 10 -

Garnish with freshly chopped green onions or fried shallots, peanuts and cilantro.

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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.
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