Chicken Adobong
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 chicken breasts
- 1⁄2 cup rice vinegar
- 1⁄2 cup soy sauce
- 5 tablespoons brown sugar
- 12 peppercorns
- 1 (13 1/2 ounce) can coconut milk
- 2 tablespoons cornstarch
- 4 tablespoons water
- 5 cups cooked long-grain rice
directions
- Mix together the rice vinegar, soy sauce, brown sugar and peppercorns.
- Add the chicken breasts (they can be boneless or bone-in).
- Place in the refrigerator to marinate for at least one hour.
- Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes.
- Add the coconut milk and continue to cook for another 15 minutes.
- Remove chicken and let cool until you can pick it off the bone and shred it.
- Strain the sauce.
- Mix the corn starch and water together until there are no lumps.
- Add to the sauce and bring to a simmer for 10 minutes.
- Add in the shredded chicken, heat and serve over rice.
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RECIPE SUBMITTED BY
I'm a stay at home mom of five. I love to garden and cook.