Chicken Adobong

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.