Chicken adobo "Filipino"

1. CUT CHICKEN LEGS INTO DRUMSTICKS AND THIGH PLACE THEM IN A SAUCEPAN SEASON THEM WITH SALT, BLACK PEPPER, CHOPPED GARLIC, BAYLEAF AND CLOVE ADD WATER AND BRING TO BOIL REMOVE SCUM AND REDUCE HEAT SIMMER UNTIL CHICKEN IS TENDER REMOVE CHICKEN FROM STOCK REDUCE STOCK UNTIL IT THICKENS SKIM OFF FAT FROM STOCK POUR SKIMMED FAT INTO A FRYING PAN AND HEAT UP FRY CHICKEN ON BOTH SIDES UNTIL BROWN ADD COCONUT MILK TO REDUCED ADOBO SAUCE AND ADJUST SEASONING POUR THE READY SAUCE OVER FRIED CHICKEN AND SERVE.