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NotYetTested/chicken_adobo

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+Chicken Adobo
+
+By Chef King Phojanakong, Umi NOM Restaurant
+
+Serves 4
+
+Approximately 3 pounds, whole chicken, cut up
+8 garlic cloves, crushed
+1 tablespoon black peppercorns
+5 bay leaves
+1 cup distilled white vinegar*
+½ cup soy sauce
+½ cup water
+¼ cup coconut milk
+
+Combine all ingredients and let stand for at least ½ hour. Bring to a simmer, cover and braise for 40 minutes or until tender. If desired, finish sauce with coconut milk and serve over rice.
+
+*Typically the vinegar used is from sugar cane. Almost any clear or distilled white works well as a substitute.