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Philippine Chicken Adobo with Smashed Sweet Potatoes

What gives this scrumptious slow cooker chicken dinner Asian flair? Light coconut milk, soy sauce and rice vinegar.

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4.5 by 11 people
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  • Makes: 6 servings
  • Serving Size: 1 piece chicken, 1/3 cup sweet potatoes, 1/2 cup cooking liquid
  • Prep: 20 mins
  • Slow Cook: 6 hrs to 6 hrs 30 mins (low) or 3 hours (high)

Philippine Chicken Adobo with Smashed Sweet Potatoes

Directions

  1. Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until brown. Set aside.
  2. In a 4-quart slow cooker combine onions, bay leaves, and garlic. Add sweet potatoes. Top with chicken. In a medium bowl combine coconut milk, soy sauce, vinegar, and cayenne pepper. Pour mixture over chicken.
  3. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 hours or until chicken and sweet potatoes are tender.
  4. To serve, remove chicken with a slotted spoon; cover and keep warm. Transfer sweet potatoes to a medium bowl; mash slightly with a potato masher. Cover and keep warm.
  5. For sauce, remove and discard bay leaves from onion mixture. In a medium saucepan stir together the cold water and cornstarch until smooth. Stir in onion mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken with mashed sweet potatoes and sauce. Garnish with chives and black pepper.

Nutrition Facts (Philippine Chicken Adobo with Smashed Sweet Potatoes)

  • Per serving:
  • 284 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 61 mg chol.,
  • 321 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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