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.
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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