Vinegar-Braised Chicken Adobo with Garlic and Bay Leaves

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 10 min Cook: 45 min Serves 4 Filipino cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. 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.
  2. Step 2: Add 6 smashed garlic cloves and sauté for 1 minute until fragrant but not burnt.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Vinegar-Braised Chicken Adobo with Garlic and Bay Leaves take to make?

Total time is about 55 minutes (10 min prep + 45 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 Garlic and Bay Leaves?

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 Garlic and Bay Leaves?

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 Garlic and Bay Leaves 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 Garlic and Bay Leaves?

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.

Related recipes