Adobo-Style Braised Chicken with Vinegar and Soy Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Filipino chicken stew braised in a tangy mixture of vinegar, soy sauce, and aromatic spices, creating tender, flavorful meat. This Filipino-inspired chicken recipe, ready in about 50 minutes, pairs bone-in 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: 10 min Cook: 40 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

2 lbs bone-in chicken thighs
1/2 cup soy sauce
1/2 cup white vinegar
1 cup water
6 garlic cloves, minced
3 bay leaves
1 tsp black peppercorns
1 tbsp brown sugar
2 tbsp vegetable oil
1 medium onion, sliced
to taste salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 lbs bone-in chicken thighs skin side down and sear for 5 minutes until golden brown, then flip and sear the other side for 4 minutes; transfer chicken to a plate.
Step 2: In the same skillet, add 1 medium sliced onion and 6 minced garlic cloves, sauté over medium heat for 3 minutes until fragrant and translucent.
Step 3: Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1 cup water, stirring to combine. Add 3 bay leaves, 1 tsp black peppercorns, and 1 tbsp brown sugar; bring to a boil.
Step 4: Return the chicken thighs to the skillet, reduce heat to low, cover, and simmer for 30 minutes until the chicken is tender and the sauce thickens slightly.
Step 5: Taste and adjust seasoning with salt as needed, then serve hot with steamed rice.