Slow-Simmered Chicken Adobo with Coconut Vinegar

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

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 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.

★ 4.3 (13 ratings) Prep: 15 min Cook: 50 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Taste and season with salt as needed. Remove bay leaves and serve the chicken with steamed rice, spooning sauce over the top.

Frequently asked questions

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

Total time is about 65 minutes (15 min prep + 50 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-Simmered 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 bone-in chicken thighs from drying out.

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

Filipino chicken 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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