Vinegar-Braised Chicken with Ginger and Potatoes

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

A Filipino-inspired chicken dish slow-cooked in a sour and savory vinegar sauce with aromatic ginger and tender potatoes. This Filipino-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, white vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 45 min Serves 4 Filipino cuisine 400 cal/serving
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Ingredients

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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 brown for 5 minutes until golden. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 4 crushed garlic cloves and 2 tablespoons thinly sliced ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add 3/4 cup white vinegar, 1 cup water, 1/4 cup soy sauce, 1 tablespoon brown sugar, 2 bay leaves, and 1/2 teaspoon ground black pepper. Stir to combine and bring to a gentle boil.
  4. Step 4: Return chicken thighs to the skillet along with 2 peeled and quartered medium potatoes. Cover, reduce heat to low, and simmer for 30 minutes until chicken is cooked through and potatoes are tender.
  5. Step 5: Remove lid and simmer uncovered for 10 more minutes to thicken the sauce slightly. Taste and season with salt as needed. Serve hot with steamed rice.

Frequently asked questions

How long does Vinegar-Braised Chicken with Ginger and Potatoes take to make?

Total time is about 60 minutes (15 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 with Ginger and Potatoes?

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 with Ginger and Potatoes?

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 with Ginger and Potatoes 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 with Ginger and Potatoes?

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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