Slow-Simmered Chicken Adobo with Coconut Vinegar

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Tender chicken thighs slow-simmered in a tangy blend of coconut vinegar, soy sauce, and garlic for a rich Filipino classic. This Filipino-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, coconut vinegar, soy sauce 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: 50 min Serves 4 Filipino cuisine 350 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 bone-in chicken thighs skin side down and sear for 4-5 minutes until golden brown, then flip and sear the other side for 3 minutes.
Step 2: Remove the chicken and pour out excess oil, leaving about 1 tbsp. Add 6 crushed garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 3: Return the chicken to the skillet, then add 1/2 cup coconut vinegar, 1/3 cup soy sauce, 1 cup water, 3 bay leaves, 1 tsp whole black peppercorns, and 2 tbsp brown sugar. Stir gently to combine.
Step 4: Bring the mixture to a boil, then reduce heat to low and cover partially. Simmer for 40 minutes until chicken is tender and sauce has reduced slightly.
Step 5: Taste and season with salt as needed. Remove bay leaves and serve the chicken with steamed rice, spooning sauce over the top.