Adobo w/ Coconut Milk

I didn't know adobo in some parts of the Philippines was cooked with coconut milk. I was shocked and pleasantly surprised by this recipe. I love this version over the old.  This recipe is from a Memories of Philippine Kitchens, the two chefs who own The Purple Yam in Brooklyn, NY.  The coconut milk helps keep the chicken moist and it makes a rich sauce.
Ingredients
1-1/2 cups rice vinegar
1 cup coconut milk
1/4 cup soy sauce
12 garlic cloves, peeled
3 bay leaves
3 whole birdseye chiles
1-1/2 teaspoons freshly ground black pepper
One 3-1/2-pound whole chicken, quartered and cut into pieces
Directions
1.  In a large nonreactive bowl or heavy-duty, resealable plastic bag, combine all of the marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate for at least 2 hours or overnight.
2.  In a large casserole or Dutch oven, heat the chicken and marinade over high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.
3.  Transfer the chicken pieces to a large bowl, raise the heat to medium-high, and reduce the sauce until it is the consistency of heavy cream, about 5 minutes. Remove the bay leaves and chiles. Return the chicken to the sauce and cook until just warmed through.