In a mixing bowl, combine onion, garlic, soy sauce, vinegar, coconut milk, peppercorns, and bay leaves. Stir well.
Heat a pan to med-high. Prep the pan with cooking oil, then add the chicken (skin-side down) and cook 5 min or until the skin is golden brown. Don't worry about cooking the chicken completely.
Transfer the chicken to a large pot or dutch oven. Add the sauce to the large pot. Bring to a boil then adjust the heat to boil at a low simmer.
Cover the pot and let it simmer for at least 1 hour. Add mushrooms for the last 15 minutes.
Top with green onions, parsley, and fried garlic. Serve fresh with rice. Pour some of the adobo sauce on top of the rice.
