Slow-Cooked Chicken Adobo with Vinegar and Soy

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

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 balanced blend of vinegar, soy sauce, garlic, and bay leaves, delivering a tangy and savory classic Filipino stew. This Filipino-inspired chicken recipe, ready in about 85 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: 35 min Cook: 50 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

2 lbs bone-in chicken thighs
1/3 cup soy sauce
1/3 cup white vinegar
6, crushed garlic cloves
3 bay leaves
1 tsp whole black peppercorns
1 cup water
1 tbsp brown sugar
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 1/3 cup soy sauce, 1/3 cup white vinegar, 6 crushed garlic cloves, 3 bay leaves, 1 teaspoon whole black peppercorns, and 1 tablespoon brown sugar. Add 2 pounds bone-in chicken thighs and marinate for 30 minutes at room temperature.
Step 2: Heat 2 tablespoons vegetable oil in a heavy-bottom pot over medium-high heat. Remove chicken from marinade, reserving the liquid, and sear the thighs skin-side down for 4 minutes until golden brown. Flip and sear the other side for 3 minutes.
Step 3: Pour the reserved marinade and 1 cup water into the pot with the chicken. Bring to a simmer, cover, reduce heat to low, and cook gently for 40 minutes until the chicken is tender and the sauce slightly thickens.
Step 4: Remove the lid and increase heat to medium, cooking for 5 minutes to reduce the sauce until it coats the chicken nicely.