Ingredients

• 2 lbs chicken thighs and drumsticks, bone-in and skin-on (or your preference)
• 2 tbsp cooking oil (vegetable or coconut oil)
• 5 cloves garlic, minced
• 1 large onion, sliced
• 2 pcs bay leaves
• ½ cup soy sauce
• ½ cup vinegar (white vinegar or cane vinegar)
• 1 cup coconut milk
• 1 tsp whole black peppercorns
• 1 tbsp brown sugar (optional)
• ½ cup water (adjust as needed)
• 2 pcs red chilies (optional, for spice)
• Salt and pepper to taste
• Cooked rice for serving

Instructions

1. Marinate the Chicken

   • In a large bowl, combine the chicken, soy sauce, and vinegar. Marinate for at least 30 minutes or up to 2 hours in the fridge.

2. Sear the Chicken

   • Heat the Platinum Large Gourmet skillet over medium-high heat. Add cooking oil.
   • Remove the chicken from the marinade (reserve the marinade), and sear both sides in the skillet until golden brown. Remove and set aside.

3. Sauté Aromatics

   • In the same skillet, sauté garlic until fragrant, then add onions and cook until translucent.

4. Cook the Chicken

   • Return the chicken to the skillet. Add the reserved marinade, bay leaves, black peppercorns, and water. Bring to a boil, then reduce the heat to simmer. Cover and cook for about 20 minutes.

5. Add Coconut Milk

   • Stir in the coconut milk and chilies (if using). Simmer uncovered for an additional 10–15 minutes, or until the sauce thickens to your liking. Taste and adjust seasoning with salt, pepper, or sugar.

6. Serve

   • Serve hot over steamed rice. Garnish with a touch of chopped parsley or fried garlic for added flavor.