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.

Serving Size: 4

Ingredients

• 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)

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Directions

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.