2 1/2 pounds whole chicken, cut into serving pieces
1 1/2 whole head of garlic, finely pounded in a mortar & pestle, or minced
2 teaspoons whole black peppercorns, finely pounded in a mortar & pestle
1 cup Philippine native vinegar, coconut vinegar or Sukang Paombong
1/2 cup Philippine soy sauce, Marca Pina or Lauriat
2 cups fresh coconut milk or 1 can coconut milk
2 bay leaves
Put the chicken pieces in a stainless steel pot. Add the garlic, vinegar, soy sauce, and bay leaves. Let sit for about 15 minutes to marinate the chicken. Add the coconut milk. Bring the pot to a boil for 5 minutes, then cook on medium heat for 25 minutes. Lower heat and simmer for another 15 minutes or until liquid evaporates and leaves just enough creamy sauce.
* Serves 8
* Serve with steamed Jazmine rice.