Instructions

1. 1

   In a large bowl or flat dish, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side.

2. 2

   Remove chicken from the pan and set aside.

3. 3

   Pour in marinade and chicken broth and cook until it begins to boil.Once boiling, add chicken again and cover. Cook for about 10 minutes.

4. 4

   Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear (approximately 6-9 minutes).For rice, set 3 cups of water to boiling.

5. 5

   Sprinkle a little salt into the water. When water begins to boil, add rice and cook according to directions. Once done, toss with scallions, parsley, ginger and coconut.

6. 6

   Serve chicken over chicken and drizzle with a little sauce.