Slow-Simmered Chicken Adobo with Vinegar and Soy Reduction

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 developed and reviewed.

A classic Filipino chicken stew braised slowly in a tangy mixture of vinegar, soy sauce, garlic, and bay leaves, resulting in tender meat with a balanced savory and sour glaze. This Filipino-inspired chicken recipe, ready in about 60 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 320 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: 10 min Cook: 50 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

2 lbs bone-in chicken thighs
1/2 cup soy sauce
1/3 cup white vinegar
1/2 cup water
6, crushed garlic cloves
3 bay leaves
1 tsp whole black peppercorns
1 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 heat. Add 2 lbs bone-in chicken thighs skin-side down and brown for 5 minutes until golden and crispy, then flip and brown the other side for 3 minutes.
Step 2: Remove chicken and set aside. In the same skillet, add 6 crushed garlic cloves and sauté over medium heat for 1 minute until fragrant but not browned.
Step 3: Return chicken to the skillet. Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 1/2 cup water. Add 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Stir gently to combine.
Step 4: Bring to a gentle boil, then reduce heat to low and cover. Simmer for 35 minutes, occasionally basting the chicken with the sauce, until chicken is tender.
Step 5: Remove the cover and increase heat to medium-high. Simmer uncovered for 10 minutes until sauce reduces and thickens slightly, coating the chicken with a glossy glaze. Season with salt to taste and serve hot with steamed rice.