- 1 pack organic chicken thighs (about 8 thighs)*
- 2-3 bay leaves
- 4-6 whole cloves
- 6 black pepper corns
- 4 cloves of garlic, diced or minced*
- 1 inch fresh ginger, diced or minced
- ¾ cup soy aminos, coconut aminos or gf tamari, divided*
- ½ cup rice vinegar
- ½ lemon
- 1 cup filtered water, divided*
- 1 broth cube (veggie or chicken)*
- Pink salt and pepper, as needed
- 3 cups cooked rice or cauliflower rice, for serving
- Can use soy sauce if not gluten/soy free.
- You can use cubed tempeh for a vegan version. It tastes amazing, just don’t cook it for more than 30-45 minutes or it completely falls apart.
- Medium to large sized pot or tall pan – enough to fit all of the chicken thighs in so they’re touching the bottom of the pot/pan.
- Add a little bit of coconut oil to a large pot and add the chicken thighs until browned on both sides.
- Add some salt and pepper, followed by the ginger, garlic, cloves, black peppercorns and juice from half of a lemon saving just a little to use before serving.
- In a separate measuring or large cup, mix ½ cup of the soy sauce substitute (aminos or tamari), rice vinegar, and the cup of water.
- Add this mixture to the chicken and sprinkle in the broth cube, bring to a boil and stir well.
- Once boiling, reduce to a simmer, cover and let cook for 2-3 hours or cook it on medium-high for 30 minutes to 1 hour depending on time. The longer the better! ***
- Before removing from the heat or serving, squeeze in a little more of the lemon and add in the remaining ¼ cup of soy sauce substitute and cook on medium for another 5 minutes of so.
- Remove from heat and serve over rice, or allow the chicken to continue cooking on low.
- Keep an eye on the chicken to make sure there is enough liquid to cover the thighs most of the way (they do not have to be completely covered). Add water and/or soy sauce substitute as needed, adjusting to taste.
- For a less-intense dish, add more water or broth.