Step 1

For chicken: In a 5- to 6-quart Dutch oven combine vinegar, soy sauce, garlic, ginger, brown sugar, serrano, bay leaves, and black pepper. Add chicken skin side down. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Turn chicken; simmer 15 minutes more. Place chicken skin side up on a foil-lined rimmed baking sheet.

Step 2

For sauce: Bring cooking liquid to boiling over medium-high. Boil gently, uncovered, 10 to 12 minutes or until thickened and reduced to about 1 cup. Remove from heat. Discard bay leaves. Skim off fat.

Step 3

Meanwhile, preheat broiler. Broil chicken, 5 inches from heat 4 to 5 minutes or until skin is browned and crisp.

Step 4

For coconut rice: Place rice in a fine-mesh sieve. Rinse with cold water. Place in a 2-quart saucepan. Stir in coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Remove from heat. Let stand 10 minutes.

Step 5

Fluff rice with a fork. Stir in toasted coconut and half the green onions. Serve chicken with rice. Drizzle with sauce. Sprinkle with remaining green onions and, if desired, additional toasted coconut. Serves