Vinegar-Stewed Chicken Adobo with Bay Leaves

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

A classic Filipino chicken stew simmered in vinegar, soy sauce, and aromatic spices until tender and flavorful. This Filipino-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, white vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 2 pounds bone-in chicken thighs and brown on all sides for 5-6 minutes until golden.
  2. Step 2: Add 6 crushed garlic cloves and sauté for 1 minute until fragrant but not burnt.
  3. Step 3: Pour in 1/2 cup white vinegar, 1/3 cup soy sauce, and 1/2 cup water. Stir in 1 teaspoon black peppercorns, 3 bay leaves, and 1 tablespoon brown sugar.
  4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until chicken is tender and the sauce thickens slightly, stirring occasionally.
  5. Step 5: Season with salt to taste, remove bay leaves, and serve hot with steamed rice.

Frequently asked questions

How long does Vinegar-Stewed Chicken Adobo with Bay Leaves take to make?

Total time is about 50 minutes (10 min prep + 40 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-Stewed Chicken Adobo with 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-Stewed Chicken Adobo with 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-Stewed Chicken Adobo with 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-Stewed Chicken Adobo with 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.

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