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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.
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2. 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.
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3. Remove chicken from the pan and set aside. Pour in marinade and chicken broth and cook until it begins to boil.
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4. Once boiling, add chicken again and cover. Cook for about 10 minutes.
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5. 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).
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6. 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.
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7. Serve chicken over chicken and drizzle with a little sauce.
