Slow-Simmered Chicken Adobo with Vinegar and Soy

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 recipe, 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.

Ingredients

• 1.5 lbs (700g) chicken thighs
• 1/2 cup (120ml) white vinegar
• 1/4 cup (60ml) soy sauce
• 6, minced garlic cloves
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tbsp sugar
• 1/4 cup (60ml) water
• 2 tbsp cooking oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.