Ok, so this is a modified version of one offered by Cooks Illustrated. We found that if you make it as they list it, there's not enough sauce! But we made some adjustments with the quantites, and this works out well. Very tasty and tangy, without being really tart.
4 (5- to 7- ounce) bone-in chicken thighs, trimmed
1/3 cup soy sauce
1 (13 1/2-ounce) can light coconut milk
3/4 cup apple cider vinegar
8 garlic cloves, peeled
2 bay leaves
1 teaspoons pepper
1 scallion, sliced thin (optional garnish)
1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.
3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.
4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve over rice.