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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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! 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.
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