Soy-Vinegar Braised Chicken Adobo with Bay Leaves

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Filipino chicken adobo simmered in a tangy soy and vinegar sauce infused with garlic and aromatic bay leaves. This filipino-inspired chicken ready in about 75 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: 35 min Cook: 40 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 pounds bone-in chicken thighs, 1/3 cup soy sauce, 1/3 cup white vinegar, 3/4 cup water, 6 smashed garlic cloves, 1 tsp whole black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Marinate for 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Remove chicken from marinade, reserving marinade, and brown chicken pieces skin side down for 5 minutes until golden.
  3. Step 3: Pour reserved marinade into the skillet, bring to a simmer, reduce heat to low, cover, and cook for 30 minutes until chicken is tender and cooked through.
  4. Step 4: Remove the lid, increase heat to medium-high, and cook for an additional 5 minutes until sauce thickens slightly and coats the chicken. Season with salt to taste before serving.

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Frequently asked questions

How long does Soy-Vinegar Braised Chicken Adobo with Bay Leaves take to make?

Total time is about 75 minutes (35 min prep + 40 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 Soy-Vinegar Braised Chicken Adobo with Bay Leaves?

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 Soy-Vinegar Braised Chicken Adobo with Bay Leaves?

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 Soy-Vinegar Braised Chicken Adobo with Bay Leaves 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 Soy-Vinegar Braised Chicken Adobo with Bay Leaves?

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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