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Nutrition Facts
Serving Size 1 (526g) Recipe makes 4 servings The following items or measurements are not included below: 12 peppercorns
Calories 799
Calories from Fat 285		(35%)
Amount Per Serving		%DV
	Total Fat 31.7g	48%
	Saturated Fat 19.7g	98%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 2161mg		90%
Potassium 625mg		17%
Total Carbohydrate 86.4g		28%
	Dietary Fiber 3.3g	13%
	Sugars 23.4g
Protein 42.0g		84%
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Chicken Adobong

Recipe #348263 | 2 hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chrisbee
Jan 8, 2009

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!

SERVES 4 -6 (change servings and units)

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

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