1. In a large pot or Dutch oven, heat cooking oil over medium heat. Sauté minced garlic and chopped onion until fragrant and softened, about 2-3 minutes.

2. Add chicken thighs and sear until lightly browned on all sides, about 5-7 minutes. This step adds depth of flavor.

3. Pour in soy sauce and vinegar. Add bay leaves and crushed peppercorns. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until chicken is tender. The chicken will release its own juices.

4. Remove chicken from the pot and set aside. Skim off excess fat from the sauce if desired. This keeps the sauce lighter.

5. Stir in coconut milk and 1 cup of water into the sauce. Bring to a gentle simmer. Return the chicken to the pot. If using, add brown sugar and simmer for another 10-15 minutes, or until the sauce thickens slightly and the chicken is fully cooked through. Stir occasionally to prevent coconut milk from separating.

6. While the adobo simmers, in a separate pot, combine rinsed rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender. Let it rest, covered, for 5 minutes before fluffing with a fork.

7. Serve creamy chicken adobo hot with freshly cooked rice. Garnish with fresh cilantro or scallions if desired.