Vinegar-Braised Chicken Adobo with Black Peppercorns

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised in a tangy mixture of vinegar, soy sauce, garlic, and whole black peppercorns, creating a savory and slightly sour Filipino classic. This filipino-inspired chicken ready in about 50 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: 10 min Cook: 40 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large deep skillet over medium-high heat. Add 2 pounds bone-in chicken thighs, skin side down, and sear for 5 minutes until golden brown, then flip and brown the other side for 3 minutes.
  2. Step 2: Remove the chicken and set aside. In the same skillet, add 6 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Return the chicken to the skillet and pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 1/2 cup water. Add 1 tablespoon whole black peppercorns, 3 bay leaves, and 1 tablespoon brown sugar. Stir gently to combine.
  4. Step 4: Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 30 minutes until the chicken is tender and the sauce has thickened slightly.
  5. Step 5: Remove the lid and cook uncovered for an additional 5 minutes to reduce the sauce further, seasoning with salt to taste.

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Frequently asked questions

How long does Vinegar-Braised Chicken Adobo with Black Peppercorns take to make?

Total time is about 50 minutes (10 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 Vinegar-Braised Chicken Adobo with Black Peppercorns?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Vinegar-Braised Chicken Adobo with Black Peppercorns?

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 Vinegar-Braised Chicken Adobo with Black Peppercorns 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 Vinegar-Braised Chicken Adobo with Black Peppercorns?

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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