Adobo Chicken Braised in Vinegar and Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly braised in a tangy and savory mixture of vinegar, soy sauce, garlic, and bay leaves, creating a classic Filipino comfort dish. This filipino-inspired chicken ready in about 85 minutes pairs bone-in, skin-on chicken thighs, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 45 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/2 cup white vinegar, 1/2 cup water, 6 smashed garlic cloves, 3 bay leaves, and 1 tsp whole black peppercorns. Add 6 bone-in, skin-on chicken thighs and marinate for 30 minutes to 1 hour in the refrigerator.
  2. Step 2: Heat 2 tbsp cooking oil in a large deep skillet over medium heat. Remove the chicken from the marinade, reserving the liquid. Brown the chicken thighs skin-side down for 4-5 minutes until golden and crispy, then flip and brown the other side for 3 minutes.
  3. Step 3: Remove browned chicken and set aside. In the same skillet, sauté 1 sliced medium white onion for 3 minutes until softened and translucent.
  4. Step 4: Return the chicken to the skillet, pour in the reserved marinade along with 1 tbsp brown sugar, and bring to a simmer over medium heat.
  5. Step 5: Cover and reduce heat to low. Braise the chicken gently for 30 minutes until tender, stirring occasionally and adding a pinch of salt to taste.
  6. Step 6: Remove the lid, increase heat to medium-high, and cook uncovered for another 5-7 minutes until the sauce thickens slightly and coats the chicken. Serve hot with steamed rice.

Frequently asked questions

How long does Adobo Chicken Braised in Vinegar and Soy Sauce take to make?

Total time is about 85 minutes (40 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Adobo Chicken Braised in Vinegar and Soy Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Adobo Chicken Braised in Vinegar and Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Adobo Chicken Braised in Vinegar and Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Adobo Chicken Braised in Vinegar and Soy Sauce?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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