Chicken Adobo with Coconut Milk

1. Lightly crush black peppercorns using a mortar and pestle making sure to leave some of the peppercorns whole.
2. Combine soy sauce and vinegar in a bowl.
3. Brown chicken with oil on medium high heat and remove from pan.
4. Add black peppercorns, red pepper, and garlic and sauté until garlic is lightly browned.
5. Add back chicken along with bay leaves, the soy sauce vinegar mixture, coconut milk, and brown sugar.
6. Let simmer for 1 hour until sauce is thick and velvety.
7. Serve over a bed of rice and enjoy.