Ginataang Manok

Heat a large pot or kalupi over medium-high heat and add the crushed garlic, cooking until fragrant, about 1 minute.

Add the chicken pieces to the pot and stir-fry for 3-4 minutes until the surface is lightly browned.

Pour in the white vinegar and water, stirring to combine and deglaze the bottom of the pot.

Bring the mixture to a simmer, then reduce heat to medium-low and cook covered for 15 minutes until the chicken is partially cooked.

Open the coconut milk can and shake well, then pour it into the pot, stirring thoroughly to combine with the cooking liquid.

Season with salt and pepper, stirring to distribute evenly.

Return the mixture to a simmer and cook uncovered for 15-20 minutes until the chicken is tender and the sauce has thickened slightly.

Taste and adjust seasoning with additional salt or pepper as needed, then serve hot with white rice.