4 – 8 bone-in chicken thighs. (Just use the number of thighs to match the number you are serving, but don’t change the amount of sauce.)
1 tablespoon olive oil
½ cup low sodium soy sauce
1 can coconut milk (13.5 ounces)
¾ cup apple cider vinegar
8 garlic cloves (crushed and minced)
4 bay leaves
2 teaspoons black pepper
1 scallion (sliced)
Place chicken in a large bowl, pour the soy sauce over the top and toss to coat. Marinate in the refrigerator for 30 – 60 minutes. Remove chicken from soy sauce and set aside.
In a large skillet over medium-high heat, using the olive oil, brown chicken skin side down. Drain any excess fat from the pan and add the reserved soy sauce into the skillet along with the vinegar, pepper, bay leaves, and garlic.
Bring the mixture to a boil and reduce the heat to a high simmer. Continue cooking chicken for 20 minutes, flip chicken and continue cooking until chicken reaches an internal temperature of 175F. Remove chicken and tent with aluminum foil.
Remove bay leaf from the sauce mixture and spoon off any excess fat. Bring the mixture to a boil and continue cooking until mixture is slightly thickened.
Serve sauce over chicken and rice, garnished with the sliced scallion.