Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs (bone in, skin on)
  • 1/2 cup soy sauce
  • 1 can (13 1/2 oz) coconut milk
  • 3/4 cup apple cider vinegar
  • 3 tblsp garlic (minced)
  • 8 leaves bay leaves
  • 2 tsp pepper
  • 2 green onion (thinly sliced)

Instruction

  • In a large bowl marinate chicken in refrigerator for at least an hour, in the soy sauce, covered.
  • Prepare a large skillet on medium high heat.
  • Remove chicken from soy sauce and transfer chicken, skin side down, into the skillet. Do not discard the soy sauce. Leave it in the bowl. Set aside. Cook chicken until the skin is nicely browned, about 10 minutes.
  • While chicken is browning, add coconut milk, vinegar, garlic, bay leaves, and pepper into the soy sauce and stir until combined.
  • Add coconut milk mixture to the skillet, and bring to boil with the chicken. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken over to have the skin side up and continue to cook, uncovered for about 20 minutes.
  • Remove the bay leaves and chicken and return the skillet to medium-high heat and cook until sauce is thickened. This will take about 10 minutes.
  • Pour sauce over chicken and sprinkle some green onions on top. Serve immediately.