Chicken Adobo

• One 3 1/2-pound whole chicken, quartered and cut into pieces
• 1 1/2 cups rice vinegar
• 1 cup coconut milk
• 1/4 cup soy sauce
• 12 garlic cloves, peeled
• 3 bay leaves
• 3 whole birdseye chiles
• 1 1/2 teaspoons freshly ground black pepper

1. In a large nonreactive bowl or heavy-duty, resealable plastic bag, combine all of the marinade ingredients.
2. Add the chicken pieces and turn to coat in the marinade.
3. Refrigerate for at least 2 hours or overnight.
4. In a large casserole or Dutch oven, heat the chicken and marinade over high heat.
5. Bring to a boil, then reduce the heat and simmer, stirring occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.
6. Transfer the chicken pieces to a large bowl, raise the heat to medium-high, and reduce the sauce until it is the consistency of heavy cream, about 5 minutes.
7. Remove the bay leaves and chiles.
8. Return the chicken to the sauce and cook until just warmed through.

chicken, rice vinegar, coconut milk, soy sauce, garlic, bay leaves, birdseye chiles, freshly ground black pepper

Taken from www.cookstr.com/recipes/chicken-adobo (may not work)