Vinegar-Simmered Chicken Adobo with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken thighs simmered in a balanced vinegar-soy sauce with aromatic garlic and bay leaves, creating a deeply flavorful dish perfect with steamed rice. This Filipino recipe, ready in about 60 minutes, pairs 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.

Ingredients

• 1.5 lbs chicken thighs
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 6 garlic cloves
• 2 bay leaves
• 1 tsp black peppercorns
• 1/2 cup water
• 2 tbsp cooking oil
• 2 green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat 2 tbsp cooking oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes more.
2. Step 2: Add 6 minced garlic cloves, 2 bay leaves, and 1 tsp black peppercorns to the skillet, stirring for 30 seconds until fragrant. Pour in 1/2 cup soy sauce, 1/4 cup white vinegar, and 1/2 cup water, then bring to a gentle simmer.
3. Step 3: Cover the skillet, reduce heat to low, and simmer for 35 minutes, turning chicken halfway, until tender and sauce coats the back of a spoon. Discard bay leaves, garnish with sliced green onions, and serve with steamed rice.