Change things up by pairing chicken adobo with healthy spinach and baked sweet potatoes. Used the orange kamote variety for soft, buttery sweet potatoes.
Chicken Adobo with Baked Kamote Recipe
Change things up by pairing adobo with healthy spinach and baked sweet potatoes.
Ingredients
Chicken Adobo with Baked Kamote Ingredients
- 1/2 Cup Soy Sauce
- 3 tablespoons Garlic crushed
- 1/4 Cup Vinegar
- 1 tablespoon whole black peppercorns
- 1 tablespoon sugar
- 2 bay leaves
- 500 Grams chicken parts dobo cut
- 2 tablespoons canola oil
- salt and pepper to taste
- Garlic minced, fried, for garnish
- 300 Grams sweet potatoes (kamote) cleaned and washed
- 2 tablespoons olive oil
- salt and pepper to taste
- 3 tablespoons Butter
- 1/4 Cup sour cream
- green onions chopped
- 1 tablespoons olive oil
- 1 tablespoon Butter
- 1 tablespoon Garlic garlicchopped
- 3 cups spinach
Instructions
- Make the adobo marinade: Combine all ingredients in a bowl and mix well. Add chicken and marinate, covered, in the refrigerator for 1 to 2 hours. Remove chicken from refrigerator 10 minutes before cooking.
- Heat oil in a pot over medium-high heat. Sear chicken for 3 to 4 minutes per side or until brown. Add marinade to the pot and bring to a boil.
- Lower heat and simmer for 15 to 18 minutes or until chicken is completely cooked. Add water, if necessary. Season to taste. Sprinkle with fried garlic. Set aside until ready to pack.
- Make the baked kamote: Preheat oven to 400ºF. Pierce kamote all over with a fork. Coat with oil then season with salt and pepper. Wrap each in foil then bake in the oven for 45 minutes or until tender. Make a slit on each kamote and spread a pat of butter on the flesh. Season with salt and pepper. Top with sour cream and green onions.
- Make the spinach: Heat olive oil and melt butter in a pan over medium heat. Sauté garlic and spinach for 3 to 5 minutes or until cooked. Season to taste.
- Pack chicken, kamote, and spinach separately.
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