Slow-Simmered Filipino Chicken Adobo with Vinegar and Soy

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

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 recipe, 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

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Ingredients

8 pieces bone-in chicken thighs
1/2 cup soy sauce
1/3 cup white vinegar
6, crushed garlic cloves
3 bay leaves
1 tsp whole black peppercorns
1 cup water
2 tbsp vegetable oil
1 tsp white sugar
2, sliced for garnish green onions

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Instructions

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.
Step 2: Add 6 crushed garlic cloves to the pot and sauté with chicken for 1 minute until fragrant.
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.
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.
Step 5: Remove the lid and simmer uncovered for an additional 10 minutes to reduce the sauce and concentrate flavors.
Step 6: Discard bay leaves, garnish with 2 sliced green onions, and serve hot with steamed jasmine rice.