INGREDIENTS
•
2 cups rice vinegar
•
1/4 cup reduced-sodium soy sauce
•
10 garlic cloves, crushed
•
8 (6-oz.) bone-in chicken thighs, skinned
•
3 Thai chiles, halved lengthwise
•
2 bay leaves
•
1 (13.5-oz.) can light coconut milk
•
2 tablespoons canola oil, divided
•
1/2 teaspoon cracked black pepper