Chicken Adobo with Mashed Sweet Potatoes

Serves 2

When chicken is braised or cooked in liquid, it’s best to remove the skin. Dry heat—such as that in an oven—creates crispy and appealing skin but moist heat does not.

Prep: 20 minutes

Slow Cook: 6 hours (low) or 3 hours (high)

Total: 6 hours 20 minutes

• 1 cup Whole30-compliant coconut milk (see Tip below)
• 2 tablespoons coconut aminos
• 1 tablespoon minced fresh ginger
• 1 jalapeño, seeded and finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ to 2 pounds skinless bone-in chicken thighs
• 1 large onion, cut into thin wedges
• 1 bag (12 ounces) frozen roasted sweet potato chunks
• 1 teaspoon arrowroot powder
• Chopped fresh cilantro

In a small bowl, mix together the coconut milk, coconut aminos, ginger, jalapeño, salt, and pepper. Place the chicken and onion in a 4- to 5-quart slow cooker. Pour the coconut milk mixture over the chicken. Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours.

Meanwhile, prepare the sweet potatoes according to package directions. In a large bowl, mash the cooked potatoes with a potato masher to the desired consistency.

Place the chicken and onion on a plate and cover to keep warm. Pour the cooking liquid from the slow cooker into a small saucepan. In a small bowl, whisk together the arrowroot powder and 2 teaspoons cold water and add to the cooking liquid. Bring to a boil over medium heat, stirring occasionally, then boil for 1 minute, stirring constantly until thickened. Serve the gravy over the chicken and mashed potatoes and sprinkle with cilantro.

TIP Canned coconut milk separates in the can with the cream rising to the top. Be sure to whisk the coconut milk well before measuring.