Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Adobong Recipe
    Lost? Site Map

    Chicken Adobong

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Chrisbee's Note:

    This recipe was given to me by a dear friend, Rashida, but, being a picky eater, I revised the recipe a little. The original called for the chicken to be served in whole pieces with the sauce over rice. I have to admit that it's appearance didn't appeal to me, even though the taste was wonderful. I like to take the chicken, shred it, strain the sauce and thicken it, then add back together and serve over rice. It's really versatile, you can use a whole chicken, cut up, or all thighs if you choose. It's so good...even better rewarmed the next day!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Mix together the rice vinegar, soy sauce, brown sugar and peppercorns.
    2. 2
      Add the chicken breasts (they can be boneless or bone-in).
    3. 3
      Place in the refrigerator to marinate for at least one hour.
    4. 4
      Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes.
    5. 5
      Add the coconut milk and continue to cook for another 15 minutes.
    6. 6
      Remove chicken and let cool until you can pick it off the bone and shred it.
    7. 7
      Strain the sauce.
    8. 8
      Mix the corn starch and water together until there are no lumps.
    9. 9
      Add to the sauce and bring to a simmer for 10 minutes.
    10. 10
      Add in the shredded chicken, heat and serve over rice.

    Ratings & Reviews:


    Nutritional Facts for Chicken Adobong

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 799.8
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 19.7 g
    Cholesterol 92.8 mg
    Sodium 2161.6 mg
    Total Carbohydrate 86.4 g
    Dietary Fiber 3.3 g
    Sugars 23.4 g
    Protein 42.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites