Thai Inspired Chicken Adobo

Thai Inspired Chicken Adobo


Large cast iron or another heavy bottomed skillet, Tongs, Wooden spoon

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.


  • 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.
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