Vinegar-Braised Chicken Adobo with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

A classic Filipino chicken stew simmered in a tangy soy-vinegar sauce infused with garlic and aromatic bay leaves, delivering tender, flavorful meat. 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 350 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: 45 min Serves 4 Filipino cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs bone-in chicken thighs
1/2 cup soy sauce
1/3 cup white vinegar
1 cup water
6 cloves, smashed garlic cloves
3 bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar
2 tbsp vegetable oil
to taste salt

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 lbs bone-in chicken thighs skin-side down and sear for 5 minutes until golden brown on the edges, then flip and cook for 3 more minutes.
Step 2: Add 6 smashed garlic cloves and sauté for 1 minute until fragrant but not burnt.
Step 3: Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 1 cup water. Stir in 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar.
Step 4: Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 30 minutes until chicken is tender and cooked through, stirring occasionally.
Step 5: Remove the lid and continue simmering uncovered for 10 minutes until the sauce thickens slightly. Season with salt to taste. Serve hot with steamed rice.