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Ingredients
  • 2 ½ pounds (about 8 pieces) bone-in chicken thighs with skin
  • ½ cup white vinegar
  • 2 cups water
  • 2 tablespoons fish sauce, or substitute soy sauce or coconut aminos
  • 3 cloves garlic
  • 1 bay leaf
  • ¾ cup thick coconut milk
  • ½ teaspoon ground paprika
  • ½ teaspoon ground cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons peanut or vegetable oil.
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