Slow-Braised Chicken Adobo with Coconut Vinegar

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

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 ready in about 60 minutes pairs pounds 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

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Instructions

  1. 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.
  2. Step 2: In the same skillet, add 6 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
  3. 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.
  4. 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.
  5. Step 5: Season with salt to taste, remove bay leaves, and serve hot with steamed rice.

Frequently asked questions

How long does Slow-Braised Chicken Adobo with Coconut Vinegar take to make?

Total time is about 60 minutes (15 min prep + 45 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 Slow-Braised 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 pounds bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Braised 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 Slow-Braised 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 Slow-Braised Chicken Adobo with Coconut Vinegar?

Filipino filipino 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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