Step 1

In a medium bowl, season the chicken thighs with the vinegar, mustard, bouillon or consommé powder (if using), salt and pepper, tossing to coat the pieces well. Let marinate at room temperature for 15 minutes.

Step 2

In a medium pot over medium-high heat, heat 1 tablespoon of the oil until it shimmers. Add the onions, bell peppers, tomatoes and garlic and cook, stirring occasionally, until the vegetables are no longer juicy, 6 to 7 minutes. Using a slotted spoon, transfer the vegetables to a bowl.

Step 3

To the same pot, add the remaining 1 tablespoon of oil and the chicken. Cook the chicken, turning the pieces every couple of minutes, until golden all over, about 6 minutes. (The chicken will not be cooked through at this point.) Add the coconut milk and the reserved vegetables, and stir well, making sure to scrape up the brown bits at the bottom of the pot.

Step 4

Bring the stew to a simmer, cover and decrease the heat to low or until the liquid is at a slow simmer. Braise the chicken for 15 minutes, or until the internal temperature of the thigh registers 165 degrees on an instant-read thermometer. Uncover, increase the heat to medium, and bring the liquid to a boil. Continue cooking, stirring constantly, until the sauce thickens slightly, about 5 minutes. Remove from the heat and serve hot, family-style, with rice and cilantro on the side, if desired.