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    You are in: Home / Recipes / Chicken Adobong Recipe
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    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

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    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
    35%
    Total Fat 31.7 g
    48%
    Saturated Fat 19.7 g
    98%
    Cholesterol 92.8 mg
    30%
    Sodium 2161.6 mg
    90%
    Total Carbohydrate 86.4 g
    28%
    Dietary Fiber 3.3 g
    13%
    Sugars 23.4 g
    93%
    Protein 42.0 g
    84%

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