Chicken Adobo In Coconut Milk - cooking recipe

Ingredients

1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis

Preparation

Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
Boil mixture on stovetop until chicken is tender.
Preheat Broiler.
Remove chicken from sauce and broil until browned.
Reduce sauce to half over medium heat.
Pour over chicken.
Serve hot with sticky rice.