Warm the cooking oil in a large, deep skillet or pan over medium heat. Add the crushed garlic and sauté until fragrant and lightly golden, releasing its aroma into the oil.

Carefully place the chicken pieces into the pan and fry each side for about 1 to 1 ½ minutes, or until they begin to develop a light golden color. This step helps seal in the juices and build a savory base for the sauce.

Pour in the soy sauce and vinegar, then cover the pan to trap the steam and allow the flavors to combine. Bring the mixture to a gentle boil, then flip the chicken pieces to ensure they cook evenly. Continue simmering for 5 minutes to let the meat absorb the savory-tangy flavors.

Add the whole peppercorns and bay leaves, followed by the coconut milk. Stir well to incorporate the creamy liquid into the sauce and bring the mixture to a simmer.

Drop in the Knorr Chicken Cube, stirring until it dissolves completely. Lower the heat, cover the pan, and allow the chicken to cook slowly for about 20 minutes, or until the meat turns tender and the flavors deepen.

Uncover and continue simmering until the sauce thickens and reduces to your desired consistency. The coconut milk will turn rich and velvety, coating the chicken beautifully.

Serve hot with freshly steamed rice, spooning the creamy adobo sauce generously over the top for a comforting and flavorful meal.