Ingredients
6
6 servings
- •4 ½ pounds chicken leg quarters
- •¾ cup white vinegar
- •¾ cup water
- •1 teaspoon white sugar
- •¼ cup soy sauce
- •2 bay leaves
- •1 teaspoon whole black peppercorns, crushed
- •1 onion, chopped
- •2 cloves garlic, crushed
- •salt to taste
- •1 (14 ounce) can coconut milk
Instructions
- Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
- Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.
Nutritional Facts
Per 6 servings
- Calories: 657
- Carbohydrate: 7g
- Fat: 44g
- Fiber: 2g
- Protein: 58g
- Sugar: 3g
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