Filipino Chicken Adobo

This is a recipe from America's test kitchen. The recipe originally called for chicken thighs with the skin. I used skinless, boneless chicken breasts. I am not a big fan of thighs and wanted to eliminate the fat of the skin. It worked out just dandy. I did not take a picture--I am not as fancy as Christina.

-4-6 chicken breasts
-1/2 cup soy sauce
-1 can coconut milk
-3/4 cup apple cider vinegar
-6 garlic cloves
-4 bay leaves
-2 tsp pepper

Directions:
1. Marinate chicken breasts in soy sauce for 30 minutes. Remove chicken breasts, salt and pepper the chicken and brown both sides in a hot saute pan (do not cook all the way through, just long enough to brown both sides). Save the soy sauce.
2. Combine left over soy sauce, vinegar, coconut milk, garlic cloves (whole), bay leaves and pepper, and whisk. Once chicken is browned add sauce to pan with chicken. Allow this to simmer, uncovered. Turn once and cook until chicken is 165 degrees. Remove chicken, cover with aluminum wrap and set aside. Allow sauce to simmer for another 5 minutes, or until slightly thickened. Serve chicken over rice and cover with sauce.