Slow-Braised Chicken Adobo with Coconut Vinegar

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 tender, tangy chicken stew simmered in a rich blend of soy sauce, garlic, and coconut vinegar, capturing the heart of a classic Filipino dish. This Filipino recipe, ready in about 60 minutes, pairs bone-in chicken thighs, soy sauce, coconut 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: 15 min Cook: 45 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pounds bone-in chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy, then flip and cook for another 3 minutes. Remove chicken and set aside.
Step 2: In the same skillet, add 6 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
Step 3: Return the chicken to the pan and pour in 1/3 cup soy sauce, 1/2 cup coconut vinegar, and 1 cup water. Add 3 bay leaves, 1 teaspoon whole black peppercorns, and 1 tablespoon brown sugar. Stir gently to combine.
Step 4: Bring the mixture to a boil, reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the sauce has thickened slightly, stirring occasionally.
Step 5: Season with salt to taste, remove bay leaves, and serve hot with steamed rice.