Chicken Adobo

1. 1

   In large kettle, boil whole chicken with all ingredients, except cornstarch.

2. 2

   Cook until chicken is ready to fall apart. Remove chicken from kettle and set on paper towels to cool.

3. 3

   When chicken is cool, skin and bone, then cut meat into bite size pieces.

4. 4

   Return meat to kettle.

5. 5

   Add cornstarch to thicken and continue cooking for 1 hour.

6. 6

   Serve over cooked rice.

7. 7

   (You can add more soy sauce and vinegar to taste.)

* Per serving · 4 servings · Values may vary.

No additional tips available.