Roxas City Chicken Adobo with Coconut Vinegar

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

Classic Filipino chicken adobo simmered in a rich sauce featuring coconut vinegar for a tangy twist from the Capiz region. This filipino-inspired chicken ready in about 75 minutes pairs (about 1.5 lbs) bone-in chicken thighs, coconut vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 35 min Cook: 40 min Serves 4 Filipino cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup coconut vinegar, 1/4 cup soy sauce, 6 crushed garlic cloves, 1 tsp whole black peppercorns, and 2 bay leaves. Add 4 bone-in chicken thighs (about 1.5 lbs) and marinate for at least 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Remove chicken from marinade (reserve marinade) and brown the chicken pieces for 5 minutes until golden on both sides.
  3. Step 3: Pour in the reserved marinade along with 1/2 cup water and 1 tbsp brown sugar. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes until the chicken is tender and the sauce thickens slightly.
  4. Step 4: Taste and season with salt as needed. Serve hot with steamed rice.

Frequently asked questions

How long does Roxas City Chicken Adobo with Coconut Vinegar take to make?

Total time is about 75 minutes (35 min prep + 40 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 Roxas City Chicken Adobo with Coconut Vinegar?

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 coconut vinegar from drying out.

Can I substitute ingredients in Roxas City Chicken Adobo with Coconut Vinegar?

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 Roxas City Chicken Adobo with Coconut Vinegar 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 Roxas City Chicken Adobo with Coconut Vinegar?

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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