Adobo Chicken Braised in Vinegar and Soy Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 recipe, 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/2 cup water
• 6 cloves, smashed garlic cloves
• 3 bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp cooking oil
• 1 medium, sliced white onion
• 1 tbsp brown sugar
• to taste salt

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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.