Adobo-Style Chicken with Vinegar and Soy

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken simmered in a tangy vinegar and soy sauce glaze, served with steamed rice for a classic Filipino comfort meal. This Filipino recipe, ready in about 60 minutes, pairs Chicken thighs, bone-in, skin-on, Soy sauce, Vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1.5 lbs Chicken thighs, bone-in, skin-on
• 1/2 cup Soy sauce
• 1/4 cup Vinegar
• 4 Garlic cloves
• 1 Onion, medium
• 1 tsp Black peppercorns
• 2 Bay leaves
• 1/2 cup Water
• 2 tbsp Cooking oil
• 1/2 tsp Salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt. Heat 2 tbsp cooking oil in a large pot over medium-high heat until shimmering, then add the chicken skin-side down and sear for 4-5 minutes until golden brown.
2. Step 2: Add 1 medium sliced onion and 4 minced garlic cloves to the pot, stirring for 1 minute until fragrant, then pour in 1/2 cup soy sauce, 1/4 cup vinegar, 1/2 cup water, 1 tsp black peppercorns, and 2 bay leaves.
3. Step 3: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30-35 minutes until the chicken is tender and the sauce has reduced slightly, stirring occasionally.