Sautéed Chicken Adobo with Vinegar and Soy Sauce Reduction

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

A classic Filipino stew where chicken is simmered in a tangy blend of vinegar and soy sauce until tender and richly flavored. This filipino-inspired chicken 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 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.

Prep: 40 min Cook: 40 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds bone-in chicken thighs with 1/3 cup soy sauce, 1/3 cup white vinegar, 6 crushed garlic cloves, 3 bay leaves, 1 tsp black peppercorns, and 1/2 cup water. Marinate for at least 30 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a deep skillet over medium heat. Remove chicken pieces from marinade, reserving the marinade, and brown chicken for 3-4 minutes per side until golden.
  3. Step 3: Pour the reserved marinade into the skillet with the chicken. Add 1 teaspoon white sugar and bring to a gentle boil over medium heat.
  4. Step 4: Reduce heat to low, cover, and simmer for 30 minutes until the chicken is tender and cooked through.
  5. Step 5: Remove the lid, increase heat to medium-high, and simmer for 5 minutes until the sauce thickens and coats the chicken, seasoning with salt to taste before serving.

Frequently asked questions

How long does Sautéed Chicken Adobo with Vinegar and Soy Sauce Reduction take to make?

Total time is about 80 minutes (40 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 Vinegar and Soy Sauce Reduction?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sautéed Chicken Adobo with Vinegar and Soy Sauce Reduction?

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 Vinegar and Soy Sauce Reduction 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 Vinegar and Soy Sauce Reduction?

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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