Ingredients
 chicken thighs8 pieces
bone-in with skin
  soy sauce 1/3 cup
 coconut milk1 can
light
 cider vinegar 3/4 cup
 garlic8 cloves
peeled
 bay leaves4 whole
 black peppercorns2 tsp
 green onion1 piece
sliced thin
 steamed rice

cookware

large bowl
large stainless skillet
whisk
plate
tongs
rice cooker
1
Kick off the rice cooker.
2
In a large bowl, combine the chicken thighs and soy sauce. Toss to coat, then marinate in the fridge for 30-60 minutes.
3
Preheat the stainless skillet over medium-high. Separate the chicken from the soy sauce and lay into skillet skin side down. Reserve the soy sauce marinade. Brown chicken for 7-10 minutes.
4
With the remaining soy sauce marinade, whisk in the coconut milk, vinegar, garlic, bay leaves, and peppercorns.
5
Transfer browned chicken to a plate and remove excess fat from the skillet. Add the coconut milk mixture to the skillet. Be sure to scrape any bits of chicken into the sauce. Return the chicken to the skillet, skin side down. Bring the liquid to a boil, then simmer uncovered at medium-low for about 20 minutes.
6
Turn the chicken skin side up then simmer uncovered for about 15 minutes. Transfer the chicken to a plate and tent with foil.
7
Remove the bay leaves and skim any fat from the sauce. Reduce the sauce over medium-high heat for about 5-7 minutes.
8
Plate the chicken over a bed of steamed rice. Spoon the sauce over the chicken and top with green onions. Share and enjoy immediately!