Manila Chicken Adobo
grain-free • gluten-free • sugar-free
PREP TIME: 20 minutes
COOKING TIME: 45 minutes
- 2 large white sweet potatoes, roughly chopped
- 2 pounds boneless skinless chicken breasts
- 1 large onion, diced
- ¼ cup coconut aminos
- ¼ cup coconut vinegar
- ½ cup full-fat coconut milk
- 1 tsp. turmeric
- 1 tsp. sea salt
- 1 tsp. ground pepper
- ½ tsp. chili flakes (less or more, depending on your preferred spice level)
- 6 tbsp grass-fed butter
- Cilantro, optional for garnish
- Black sesame seeds, optional for garnish
- 2 stalks lemongrass, dry outer leaves removed, cut into 2 inch pieces
- 3 inch piece of ginger
- 4 garlic cloves, peeled
- 1/3 cup olive oil
- 3 tsp. turmeric
- ¼ tsp sea salt
To make the lemongrass paste, add all of the ingredients to a food processor and pulse for 1 minute. Scrape down the sides and pulse again. Scrape down the sides again and pulse again. It should have a pretty smooth consistency and no longer have a woody texture. Set aside. (This can be made up to 3-4 days ahead of time and stored in a jar.)
Add the sweet potatoes to a large pot and add enough water to cover them. Add a pinch of salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
While the potatoes are cooking, rinse the chicken breasts and pat dry. Cut chicken breasts at a slight angle into about 4-5 pieces. Then season on both sides with turmeric, sea salt, and pepper.
Drain potatoes and return to the pot. Add 4 tbsp. of butter and mash with a potato masher. Set aside.
Add 1 Tbsp. of the butter to a medium pot and heat over medium high heat. Once the butter is hot, add the onions. Stir onions and cook until translucent. Remove the onions from pan and set aside.
Add the remaining 1 Tbsp. of the butter back to the medium pot on medium-high heat and once the butter is hot, add the chicken. Brown the chicken on both sides. Continue cooking and add the coconut milk, coconut aminos, and coconut vinegar and mix. Then add the onions, the chili flakes, and 5 Tbsp. of the lemongrass paste. Continue cooking for about 10 minutes on medium heat.
To serve, place a large scoop of sweet potato mash in a bowl. Then top with chicken and lemongrass gravy mixture and garnish with cilantro and black sesame seeds. Enjoy!
Katie is enthusiastic about helping people maintain health and vitality through whole-foods based nutrition, customized supplementation, and wellness coaching. Katie is a graduate of Bauman College Holistic Nutrition and Culinary Arts. She is a certified Nutrition Consultant and is skilled in gluten-free and paleo-centered cuisines. She leads regular monthly 21-Day Sugar Detox groups. As a private Nutrition Consultant, she is focused on working one-on-one with clients to improve their digestion and balance their blood sugar through diet analysis, cooking and shopping instruction, and individualized dietary and nutrient recommendations. Katie has been following a paleo diet and has been gluten-free since 2012. She practices yoga and hikes. She is also a breast cancer survivor. She and her husband, Jim, live in Santa Clara, CA, with their dogs Jax and Molly. Katie can be reached at www.cleaneatingwithkatie.com or [email protected].