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cups unseasoned rice vinegar
cup low-sodium soy sauce
garlic cloves, smashed
serrano chilies, halved lengthwise
teaspoon black peppercorns
bone-in, skin-on chicken thighs (3 to 3½ pounds)
cup unsweetened coconut milk
cup chopped fresh cilantro
Steamed white rice, to serve
Super flavorful and easy to pull together. The marinating for 30-60 minutes might rule this out as reasonable weeknight option but if you're cooking for a group and don't want to spend much time stressing in the kitchen then this is a really good option.
I just finished cooking this and it was a hit! Very tasty. It was easy preparation. When you cook something for the first time, you don't want to mess up. But it could not have been easier. The marinading is key. Would definitely make this dish again.
My first time I tried this recipe it was a struggle. It took twice as long to reach the desired temp and by then the liquid was almost gone. I rescued by adding the coconut milk, then straining out the bits, although some skin was lost in the pan. My second try was totally successful. This time I covered the dutch oven, cooked for 15 minutes then checked for temp, recovered and simmered for another 10 minutes. I re-watched the television episode and re-read the recipe looking for covered/uncovered instructions and didn't see this mentioned. It looked like it was uncovered on the TV episode, but I'll always make this great tasting dish again with the lid on.
Tried this tonight but used boneless skinless thighs (what I had on hand). I covered the pan per the suggestion given in another comment, but found but found that the liquid didn’t quite reduce enough, resulting in a somewhat watery, not very flavorful sauce. I broiled the thighs as well which probably wasn’t necessary (since no delicious skin to crisp up) but did add some nice crispy bits. Next time I will use bone in, skin on thighs per the recipe and cook without the lid to further concentrate the sauce and flavor.