Manila chicken adobo with sweet potato mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Manila chicken adobo with sweet potato mash

Manila chicken adobo with sweet potato mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

30–45 Minutes

Sunbasket’s spin on a popular Filipino comfort dish comes together in about 30 minutes; the simple prep and hearty flavors make it a go-to for entertaining—paleo and gluten-free guests included!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 1 bunch organic baby broccoli
  • Sunbasket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • Sunbasket coconut seasoning blend (coconut aminos - coconut vinegar)
  • ½ cup coconut milk
  • 4 or 5 sprigs organic fresh cilantro
  • 1½ teaspoons black sesame seeds
Ingredient IQ
Two key ingredients in our seasoning blend, coconut vinegar and coconut aminos, are coconut-based condiments, but neither of them is made from the actual coconut. The vinegar is produced from the fermented sap of the tree. Aminos start as the nectar from the blossoms, which is fermented and then blended with sea salt and sometimes water. Although the paleo diet has made them both popular, these versatile flavor enhancers deserve a spot in any modern pantry.

Make It Ahead
The chicken adobo (Steps 2 and 3) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, start cooking the sweet potato (Step 1) and then gently rewarm the adobo, adding 1 to 2 tablespoons water as needed to loosen it; prep the garnishes (Step 4) while the potato and adobo cook.

Nutrition per serving

Calories 590, Total Fat 40g (51% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 430mg (19% DV), Total Carb. 35g (13% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Tree Nuts (coconut), Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the sweet potato mash

  • Peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the sweet potato and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add 1 to 3 teaspoons oil or butter. Using the back of a spoon or a masher, coarsely mash the potato. Season to taste with salt and pepper. Cover and keep warm.
While the potato cooks, start preparing the rest of the meal.

2

Brown the chicken; prep the vegetables

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Trim the root ends from the baby broccoli; cut the broccoli into 1-inch pieces.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 3 to 4 minutes per side. Transfer to a plate. Do not clean the pot.

3

Finish the chicken adobo

In the same pot used for the chicken, add the onion, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the broccoli and lemongrass paste and cook until fragrant, about 1 minute. Add the chicken and any accumulated juices, coconut seasoning blend, coconut milk, and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the adobo cooks, prepare the garnishes.

4

Prep the cilantro; toast the sesame seeds

  • Coarsely chop the cilantro.
In a dry small frying pan over medium heat, add the black sesame seeds and cook, stirring often, until fragrant, 2 to 3 minutes.

Serve

Transfer the sweet potato mash to individual plates and top with the chicken adobo. Garnish with the sesame seeds and cilantro and serve.
Kids Can!
  • Mash the sweet potato.
  • Measure the onion.
  • Measure the water for the chicken adobo.
  • Garnish with sesame seeds and cilantro.
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