Ingredients
-
4
-
1/2
-
1/2
-
5
-
12
-
1
-
2
-
4
-
5
-
-
-
-
-
-
Directions
Chicken Adobong,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!,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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Steps
|
1
Done
|
Mix Together the Rice Vinegar, Soy Sauce, Brown Sugar and Peppercorns. |
|
2
Done
|
Add the Chicken Breasts (they Can Be Boneless or Bone-In). |
|
3
Done
|
Place in the Refrigerator to Marinate For at Least One Hour. |
|
4
Done
|
Transfer to a Large Pot With a Lid and Cook Over Low to Medium Heat For 30 Minutes. |
|
5
Done
|
Add the Coconut Milk and Continue to Cook For Another 15 Minutes. |
|
6
Done
|
Remove Chicken and Let Cool Until You Can Pick It Off the Bone and Shred It. |
|
7
Done
|
Strain the Sauce. |
|
8
Done
|
Mix the Corn Starch and Water Together Until There Are No Lumps. |
|
9
Done
|
Add to the Sauce and Bring to a Simmer For 10 Minutes. |
|
10
Done
|
Add in the Shredded Chicken, Heat and Serve Over Rice. |
