Slow-Simmered Filipino Chicken Adobo with Vinegar and Soy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Filipino chicken adobo braised slowly in a tangy mixture of soy sauce, vinegar, garlic, and bay leaves for deep, rich flavor. This filipino-inspired chicken ready in about 70 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 340 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: 55 min Serves 4 Filipino cuisine 340 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 8 bone-in chicken thighs and brown on all sides for 6-7 minutes until golden.
  2. Step 2: Add 6 crushed garlic cloves to the pot and sauté with chicken for 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 1 cup water. Add 3 bay leaves, 1 tsp whole black peppercorns, and 1 tsp white sugar; stir gently.
  4. Step 4: Bring mixture to a boil, then reduce heat to low and cover. Simmer gently for 40 minutes until chicken is tender and cooked through.
  5. Step 5: Remove the lid and simmer uncovered for an additional 10 minutes to reduce the sauce and concentrate flavors.
  6. Step 6: Discard bay leaves, garnish with 2 sliced green onions, and serve hot with steamed jasmine rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Simmered Filipino Chicken Adobo with Vinegar and Soy take to make?

Total time is about 70 minutes (15 min prep + 55 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 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 bone-in chicken thighs from drying out.

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

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.

Related recipes