Filipino Chicken Adobo

20 lbs. whole chicken
2 cups vinegar
6 oz. garlic, minced
6 bay leaves
2 Tbsp salt
1 tsp pepper
3/4 cup vegetable oil
3 cups unsweetened coconut milk

Cut chicken into 18 pieces. Cut breasts in fourths and wings, drumsticks, and thighs in half.
 Place chicken in pot large enough to hold all pieces. Combine vinegar, garlic, bay leaves, salt
 and pepper and add to chicken. Add enough boiling water to cover and simmer, uncovered
 until chicken is tender and water has evaporated, about 30 minutes. 
Add oil and fry pieces until brown. Add coconut milk and heat until slightly thickened.
 Serve hot. Serves 50

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