Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Traditional Filipino adobo with tender chicken thighs simmered in a tangy blend of vinegar, soy sauce, garlic, and black peppercorns. This Filipino-inspired chicken recipe, ready in about 80 minutes, pairs bone-in, skin-on 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 6, 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: 40 min Cook: 40 min Serves 6 Filipino cuisine 350 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/2 cup white vinegar
1/2 cup water
6 garlic cloves, crushed
1 tbsp black peppercorns
3 bay leaves
1 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp green onions, chopped

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Instructions

Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/2 cup white vinegar, 1/2 cup water, 6 crushed garlic cloves, 1 tbsp black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir until sugar dissolves.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and brown chicken thighs skin-side down for 5 minutes until golden and crispy. Flip and brown the other side for 3 minutes.
Step 4: Pour the reserved marinade into the skillet and bring to a boil. Reduce heat to low, cover, and simmer gently for 25 minutes until chicken is cooked through and tender.
Step 5: Remove the lid and cook uncovered for another 5-7 minutes to reduce the sauce slightly and thicken.
Step 6: Sprinkle 2 tbsp chopped green onions over the dish before serving with steamed white rice.