White chicken adobo in coconut milk

Make the marinade with garlic, 2 to 3 bay leaves, white pepper and vinegar; no salt yet.

Add the chicken and marinate at least 30 minutes, at most two to three hours; overnight is too long.

Heat about 1 tbsp oil and brown the chicken pieces on all sides, a few at a time; keep the marinade.

Cook 20 minutes over medium-high heat, stirring.

Add 2 cups coconut milk and the reserved marinade and cook over medium heat; spoon off the excess fat.

Add about a quarter cup green chili pepper and 1 cup coconut cream; cook until creamy.

Finish with 1 tsp salt and 1 tsp fish sauce; taste. Serve hot over rice.