Sautéed Chicken Adobo with Tangy Vinegar Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 classic Filipino chicken adobo simmered in a savory soy and tangy vinegar sauce, tender and flavorful with a hint of garlic and bay leaves. This Filipino-inspired chicken recipe, ready in about 80 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: 40 min Cook: 40 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

2 pounds bone-in chicken thighs
1/2 cup soy sauce
1/3 cup white vinegar
1/2 cup water
6, crushed garlic cloves
3 bay leaves
1 tsp whole black peppercorns
2 tbsp vegetable oil
1 tbsp brown sugar
to taste salt
for serving white rice

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Instructions

Step 1: In a large bowl, combine 2 pounds bone-in chicken thighs, 1/2 cup soy sauce, 1/3 cup white vinegar, 6 crushed garlic cloves, 3 bay leaves, and 1 tsp whole black peppercorns. Marinate for at least 30 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear chicken pieces for 3-4 minutes per side until golden brown and skin is crisp.
Step 3: Pour in the reserved marinade along with 1/2 cup water and 1 tbsp brown sugar. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until chicken is tender and sauce is slightly reduced, stirring occasionally.
Step 4: Taste and season with salt as needed. Serve hot over steamed white rice.