Slow-Cooked Chicken Adobo with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 drafted and published.

A tender chicken adobo simmered slowly in a tangy mixture of vinegar, soy sauce, garlic, and aromatic bay leaves, delivering a perfect balance of savory and sour flavors. This Filipino-inspired chicken recipe, ready in about 90 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: 50 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
8 garlic cloves, smashed
3 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon brown sugar
2 tablespoons vegetable oil
to taste salt

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Instructions

Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/3 cup white vinegar, 1/2 cup water, 8 smashed garlic cloves, 3 bay leaves, 1 teaspoon whole black peppercorns, and 1 tablespoon brown sugar. Mix well.
Step 2: Add 2 pounds bone-in chicken thighs to the marinade, coating each piece thoroughly. Marinate at room temperature for 30 minutes.
Step 3: Heat 2 tablespoons vegetable oil in a deep skillet over medium heat. Remove chicken from marinade (reserve marinade) and brown the chicken thighs skin-side down for 5 minutes until golden and slightly crisp.
Step 4: Flip chicken and pour in the reserved marinade. Bring to a boil, then reduce heat to low and cover. Simmer gently for 40 minutes until the chicken is tender and the sauce has thickened, occasionally basting the chicken with the sauce.
Step 5: Season with salt to taste if needed. Serve hot with steamed white rice and garnish with freshly ground black pepper if desired.