Slow-Simmered Filipino Chicken Adobo with Soy and Vinegar

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

A classic Filipino stew featuring tender chicken thighs braised in a tangy soy sauce and vinegar mixture with garlic and bay leaves. This filipino-inspired chicken ready in about 65 minutes pairs pounds 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 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

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pounds bone-in chicken thighs skin side down and sear for 4-5 minutes until golden brown, then flip and cook for another 3 minutes.
  2. Step 2: Transfer seared chicken to a large pot. Add 1/2 cup soy sauce, 1/3 cup white vinegar, 1 cup water, 6 crushed garlic cloves, 1 teaspoon black peppercorns, 3 bay leaves, and 1 tablespoon brown sugar to the pot. Stir gently to combine.
  3. Step 3: Bring the mixture to a boil over medium heat, then reduce heat to low and simmer uncovered for 40 minutes, occasionally spooning the sauce over the chicken until the sauce thickens slightly and the chicken is tender.
  4. Step 4: Taste and season with salt as needed. Remove bay leaves before serving.
  5. Step 5: Serve hot adobo over steamed white rice.

Frequently asked questions

How long does Slow-Simmered Filipino Chicken Adobo with Soy and 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 Filipino Chicken Adobo with Soy and 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 pounds bone-in chicken thighs from drying out.

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