Vinegar-Braised Filipino Chicken Adobo with Bay Leaves and Black Peppercorns

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Classic Filipino chicken adobo where chicken thighs are braised in a tangy mixture of vinegar, soy sauce, garlic, and aromatic bay leaves for tender, flavorful meat. This Filipino-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, garlic cloves, smashed, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, 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: 50 min Serves 6 Filipino cuisine 360 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
8 garlic cloves, smashed
1/2 cup soy sauce
1/2 cup white vinegar
1/2 cup water
3 bay leaves
1 tsp whole black peppercorns
2 tbsp vegetable oil
1 tbsp brown sugar
to taste salt
1/2 tsp black pepper, ground

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 6 smashed garlic cloves and sauté for 1-2 minutes until fragrant and golden.
Step 2: Add 6 bone-in, skin-on chicken thighs to the pot and brown for 4-5 minutes on each side until the skin is lightly crisped.
Step 3: Pour in 1/2 cup soy sauce, 1/2 cup white vinegar, and 1/2 cup water. Add 3 bay leaves, 1 tsp whole black peppercorns, and 1 tbsp brown sugar. Stir gently to combine.
Step 4: Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until the chicken is tender and cooked through.
Step 5: Remove the lid and continue cooking for 10 minutes to let the sauce reduce and thicken slightly. Season with salt and 1/2 tsp ground black pepper to taste.
Step 6: Serve hot with steamed rice, spooning the tangy sauce over the chicken.