Coconut Vinegar-Braised Chicken with Garlic and Bay Leaves

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

Tender chicken thighs simmered in a fragrant coconut vinegar base with garlic and bay leaves, creating a balanced sweet-savory sauce perfect with steamed rice. This Filipino recipe, ready in about 60 minutes, pairs chicken thighs, coconut vinegar, garlic 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

• 1.5 lbs chicken thighs
• 1/2 cup coconut vinegar
• 4 cloves garlic
• 2 bay leaves
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1/4 cup water
• 2 tbsp cooking oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Sear chicken thighs, skin-side down, for 4 minutes until golden brown, then flip and cook for 3 minutes.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to avoid burning.
4. Step 4: Pour in 1/2 cup coconut vinegar, 1/4 cup soy sauce, 1 tbsp brown sugar, and 1/4 cup water. Add 2 bay leaves and bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 40 minutes until chicken is tender and sauce has thickened slightly.
6. Step 6: Remove chicken and bay leaves, strain the sauce, and serve over steamed rice with the reduced sauce.