Preparation Steps
- 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.
- Remove chicken from the pan and set aside.
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.
- 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.
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.
- Serve chicken over chicken and drizzle with a little sauce.