For about six servings
1 k of boneless chicken thighs
250 ml of coconut milk
250 ml rice vinegar
60 ml of soy sauce
6 cloves of garlic
2 large leaves of laurel
One red chilli pepper
A teaspoon of black peppercorns
Rice to accompany
1- Cut the chicken into bite-size dice. Peel the garlic and crush them with the side of a knife. Open the chilli pepper in half and remove the nerves and seeds.
2- In a large glass jar, put the coconut milk, the rice vinegar, the soy sauce, the garlic cloves and the black peppercorns. Cover well and shake with energy.
3- In a large taper, place the chicken, the bay leaves and the chilli pepper. Add the marinade from the pot and stir well. Cover the tamper and take to the refrigerator a minimum of three hours.
4- Place all the contents of the taper in a pot and cook it over high heat until the first boil starts. Reduce the heat to medium and cook about 30 minutes more, stirring occasionally.
5- Preheat the oven grill. In a tray suitable for use in this appliance, place only the chicken dice. Leave the marinade in the pot and reduce it to medium-high heat for about 15 minutes or until it acquires a creamy consistency. Remove the bay leaves, garlic and chilli pepper.
6- Put the tray in the oven and grill the meat for about five minutes. Remove the tray from the oven, remove the chicken and put a little marinade on top. Re-stir and grill a couple more minutes.
6- Remove the tray from the oven and place all its contents in the marinade pot. Give him one last blow of fire, for about four minutes.
7- Put the chicken on the plates with the marinade on top. Serve with the desired accompaniment.