Step 1

Heat 2 tablespoons of the oil in a large Dutch oven over high heat until the oil begins to shimmer. Add the chicken thighs and cook for about 3 minutes per side, until golden-brown on both sides. Transfer to a large plate.

Step 2

Add the remaining 2 tablespoons oil to the pan and heat until the oil shimmers. Add the chicken legs and cook for about 3 minutes per side, until golden-brown on both sides. Transfer to the plate with the thighs.

Step 3

Remove all but 2 tablespoons of the fat from the pan; add the onion and cook, stirring occasionally, for about 5 minutes, until soft.

Step 4

Add the garlic, soy sauce, coconut milk, vinegar, 1 cup of water, sugar, pepper and bay leaf powder, and stir until combined. Return the chicken to the pot and bring to a boil. Reduce the heat to low, cover and cook for about 1 hour, until the chicken is tender. If the liquid reduces too quickly or becomes too salty, add a bit of water.

Step 5

Serve with steamed jasmine rice and garnished with crispy garlic and the scallions.

Step 6

Recipe courtesy of Lemongrass & Lime by Chef Leah Cohen with Stephanie Banyas. Avery Publishing an imprint of Penguin Random House LLC © 2020.