Slow-Simmered Chicken Adobo with Vinegar and Soy

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

Tender chicken thighs bathed in a tangy vinegar-soy broth with garlic and bay leaves, simmered until deeply flavorful and perfect for steamed rice. This filipino ready in about 60 minutes pairs chicken thighs, white 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: 45 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp cooking oil in a large pot over medium-high heat until shimmering, then add chicken skin-side down and sear for 4-5 minutes until golden brown, flipping to sear the other side for 3 minutes.
  2. Step 2: Add 6 minced garlic cloves to the pot and cook for 1 minute until fragrant, then pour in 1/2 cup white vinegar, 1/4 cup soy sauce, 1 tbsp sugar, and 1/4 cup water. Add 3 bay leaves and 1 tsp black peppercorns, then bring to a gentle simmer.
  3. Step 3: Reduce heat to low, cover the pot, and simmer for 45 minutes, stirring occasionally until chicken is tender and sauce coats the back of a spoon.

Frequently asked questions

How long does Slow-Simmered Chicken Adobo with Vinegar and Soy 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-Simmered Chicken Adobo with Vinegar and Soy?

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 chicken thighs from drying out.

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

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 Vinegar and Soy 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 Vinegar and Soy?

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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