2sweet potato(Peeled and cut into cubes or slices)
Mix together the water, vinegar, soy sauce, and water in a large pan, and add the chicken leg quarters to marinate them while you prepare the sweet potatoes and other ingredients. For a stronger flavor, marinate the chicken in the fridge for several hours before continuing.
Peel and cut the sweet potatoes into medium sized pieces.
Heat a large, heavy pan over medium to high heat and place the chicken leg quarters (removed from the marinade) in the pan, skin side down, to brown them. If they don't all fit in such a way that they all touch the bottom, brown 2 first, remove them, and then brown the others. I don't usually add oil because the fat of the skin usually renders into a liquid oil that helps brown the chicken and keep it from sticking. You can add a dash of oil if you like, but it tends to make for an oily dish in the end once the fat from the chicken has rendered itself.
Add back all of the chicken and the sweet potatoes to the pan, followed by the marinade and other ingredients.
Turn down the heat to medium low and cook covered for around 45 minutes to an hour, occasionally moving the ingredients carefully in the pan so that they all are coated and cooked in the sauce if possible. The sauce will slowly reduce and thicken.
Once the chicken is well cooked throughout, you can serve at any time. If the sauce hasn't reduced enough for your liking, remove the lid of the pan and cook for several minutes more to help reduce and thicken it to your liking.
I occasionally want to have a saucier version, so I add a little more marinade. This can be accomplished by using around 1/2 cup soy sauce, 3/4 cup vinegar, and 1 1/4- 1 1/2 cup water. You can always thicken up the sauce slightly with a bit of tapioca flour (or regular wheat flour if you aren't gluten free) as needed later on.Most people don't include soy sauce nor vinegar in a strict paleo diet, but since I'm not that strict, I don't usually avoid either. If you want to make this more strictly paleo, you can substitute the soy sauce for coconut amines and the vinegar for lemon juice. You'll still have a dish that is sweet/salty/sour.For the vinegar rice or coconut vinegar also work especially well.
Recipe printed from Oh, The Things We'll Make! Blog. https://thethingswellmake.com/sweet-chicken-adobo/