Directions
In a soup pot, sauté garlic and onion in 2 tablespoons olive oil.
Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar.
Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes.
Add chili (optional to taste) to make dish hot and spicy.
Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.
Serve over hot rice.
Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms.
If using powdered form, follow package instructions to make coconut milk.
