THAI STYLE CHICKEN ADOBO

By Trent Blodgett

THAI INSPIRED CHICKEN ADOBO

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.

Serves 4 (with a leftover thigh for tomorrow’s lunch!)

Prep time: 10–15 minutes

Cook Time: 45 minutes

EQUIPMENT

Large Cast Iron or another heavy bottomed skillet

Tongs

Wooden spoon

TIPS/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.

INGREDIENTS

  • 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)

STEPS

  1. Preheat to 400℉.
  2. Place chicken thighs, skin side down, in cold pan. Turn pan to medium heat.
  3. Cook thighs until the skin is nicely browned and crispy (no need to flip)
  4. Remove thighs from plan and set aside.
  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.
  6. Add Long Tail Sunset Curry Paste and sauté for 5 minutes.
  7. Add the remaining ingredients (except garnish), stirring well.
  8. Place chicken back into pan, skin side up, taking care to push down into the sauce.
  9. Simmer over medium heat for 30 minutes, until chicken is cooked through.
  10. Garnish with freshly chopped green onions or fried shallots, peanuts and cilantro.

THAI STYLE CHICKEN ADOBO was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.