A Filipino chicken dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 1 h 15 min

Organic sourcing

Chicken is worth sourcing organic for better animal welfare and lower exposure to antibiotics. Garlic is also on the Dirty Dozen, so consider buying organic.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 tbsp coconut oil or avocado oil
• 6 cloves garlic, crushed
• 1/2 cup coconut aminos
• 1/2 cup apple cider vinegar
• 1 cup water
• 2 bay leaves
• 1 tsp whole black peppercorns
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Heat the oil in a large pot over medium heat.
2. Add the chicken thighs, skin side down, and brown both sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the garlic and sauté until fragrant.
4. Return the chicken to the pot.
5. Add the coconut aminos, apple cider vinegar, water, bay leaves, and whole peppercorns.
6. Bring the mixture to a boil, then lower the heat and simmer, covered, for 45 minutes.
7. Remove the lid and simmer for an additional 15 minutes to thicken the sauce.
8. Season with salt and freshly ground black pepper to taste before serving.

Notes

• Serve with cauliflower rice for a low-carb accompaniment.
• Make ahead: flavors improve if marinated overnight before cooking.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Filipino recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.