Sautéed Chicken Adobo with Coconut Vinegar and Bay Leaves

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

A Filipino classic featuring tender chicken simmered in a tangy coconut vinegar and soy sauce blend with fragrant bay leaves and garlic. This filipino-inspired chicken ready in about 50 minutes pairs pounds 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 310 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 310 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 pounds bone-in chicken thighs skin-side down and brown for 5-6 minutes until golden and crisp on the edges. Flip and brown the other side for 4 minutes.
  2. Step 2: Remove chicken and set aside. In the same skillet, add 6 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Return chicken to the skillet and pour in 1/2 cup coconut vinegar, 1/3 cup soy sauce, 1/2 cup water, 3 bay leaves, 1 tsp whole black peppercorns, and 2 tsp brown sugar. Stir gently to combine.
  4. Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 25 minutes until chicken is tender and the sauce has thickened slightly, stirring once halfway.
  5. Step 5: Remove lid and cook uncovered for an additional 5 minutes to reduce the sauce further. Season with salt to taste before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Chicken Adobo with Coconut Vinegar and Bay Leaves take to make?

Total time is about 50 minutes (10 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 Sautéed Chicken Adobo with Coconut Vinegar and Bay Leaves?

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 pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Sautéed Chicken Adobo with Coconut Vinegar and Bay Leaves?

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 Sautéed Chicken Adobo with Coconut Vinegar and Bay Leaves 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 Sautéed Chicken Adobo with Coconut Vinegar and Bay Leaves?

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.

Related recipes