Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Filipino adobo with tender chicken thighs simmered in a tangy blend of vinegar, soy sauce, garlic, and black peppercorns. This filipino-inspired chicken 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.

★ 4.7 (9 ratings) Prep: 40 min Cook: 40 min Serves 6 Filipino cuisine 350 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove the lid and cook uncovered for another 5-7 minutes to reduce the sauce slightly and thicken.
  6. Step 6: Sprinkle 2 tbsp chopped green onions over the dish before serving with steamed white rice.

Frequently asked questions

How long does Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce take to make?

Total time is about 80 minutes (40 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 Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce?

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 soy sauce from drying out.

Can I substitute ingredients in Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce?

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 Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Filipino Chicken Adobo Braised in Vinegar and Soy Sauce?

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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