Ingredients 2 cups rice vinegar 1/4 cup reduced-sodium soy sauce 10 garlic cloves, crushed 8 (6-oz.) bone-in chicken thighs, skinned 3 Thai chiles, halved lengthwise 2 bay leaves 1 (13.5-oz.) can light coconut milk 2 tablespoons canola oil, divided 1/2 teaspoon cracked black pepper
How to Make It Step 1 Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight. Step 2 Remove chicken from bag. Strain marinade over a bowl; discard solids. Step 3 Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken. Step 4 Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid 12 minutes. Serve sauce with chicken. Sprinkle with pepper.
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