Stovetop Filipino Chicken Adobo with Bay Leaves and Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Filipino stew of chicken simmered in a tangy and savory soy-vinegar sauce with garlic and bay leaves. This filipino-inspired chicken ready in about 55 minutes blends skin on bone-in chicken thighs, soy sauce, white vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove the lid, increase heat to medium-high, and cook uncovered for another 5 minutes to reduce and slightly thicken the sauce.
  6. Step 6: Serve hot over freshly steamed white rice.

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Frequently asked questions

How long does Stovetop Filipino Chicken Adobo with Bay Leaves and Soy Sauce take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stovetop Filipino Chicken Adobo with Bay Leaves and Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stovetop Filipino Chicken Adobo with Bay Leaves 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 Stovetop Filipino Chicken Adobo with Bay Leaves and Soy Sauce 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 Stovetop Filipino Chicken Adobo with Bay Leaves 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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