Stovetop Filipino Chicken Adobo with Bay Leaves and Soy Sauce

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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.

A classic Filipino stew of chicken simmered in a tangy and savory soy-vinegar sauce with garlic and bay leaves. This Filipino-inspired chicken recipe, ready in about 55 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 320 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: 40 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large bowl, combine 1/2 cup soy sauce, 1/3 cup white vinegar, 1/2 cup water, 6 crushed garlic cloves, 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Stir to dissolve the sugar.
Step 2: Add 6 bone-in chicken thighs with skin to the marinade, coating thoroughly. Let marinate for at least 30 minutes, preferably 1 hour.
Step 3: Heat 2 tbsp vegetable oil in a large deep skillet over medium heat. Remove chicken from marinade (reserve marinade) and sear chicken skin-side down for 5 minutes until golden brown and crispy, then flip and cook 3 minutes more.
Step 4: Pour the reserved marinade into the skillet, bring to a gentle boil, then reduce heat to low and cover. Simmer for 25 minutes until chicken is cooked through and tender.
Step 5: Remove the lid, increase heat to medium-high, and cook uncovered for another 5 minutes to reduce and slightly thicken the sauce.
Step 6: Serve hot over freshly steamed white rice.