Adobong Dilaw

(Yellow Adobo)

Adobo is a local Pinoy cuisine which has a lot of variants. There is the classic chicken adobo braised in vinegar, garlic, peppercorns and bay leaves. There are regional versions where they include other seasonings like atsuete, sugar, chili peppers and fish sauce. In this recipe, I used turmeric and we call it Adobong Dilaw. Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. Did you know that it can also be used on chicken recipes like this Chicken Adobo? It surely has added extra flavor and made this savory stew tastier! You gotta give this one a shot, if you haven’t already.

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Adobong Dilaw

DESCRIPTION

The basic or classic adobo is cooked with vinegar and soy sauce then the amazing flavors happen when a lot of garlic is blended with the ingredients.
However, adobong dilaw adds turmeric in place of soy sauce.
This version originated in the province of Batangas. Let's find out what makes this yellow adobo special.

INGREDIENTS

900g bone-in chicken pieces
Salt and ground pepper
7 cloves garlic, or more
1 onion
2 tsp turmeric powder (3cm fresh)
½ cup vinegar (120 ml)
1 cup water (240ml)
1 tsp whole peppercorns
2 bay leaves
1 tsp sugar vegetable oil (2-3 tbsp)

PREPARATION

Step 1
Season the chicken with salt and pepper. Mix well and set aside

Step 2
Heat the oil over medium heat. Saute the crushed or cut garlic until lightly brown and released the aroma, avoid burning the garlic because it will become bitter. Next onion, cook until translucent for about 2 minutes.

Step 3
Now you can add turmeric powder or fresh. Stir well. Add the chicken, stir and cook, until browned on each side, about 5 minutes.

Step 4
Pour the vinegar and water and add in the bay leaves and peppercorns. Once you add the vinegar, avoid stirring, let it boil.

Step 5
Once boiled, reduce the heat to medium and simmer, and cover for 20 minutes. After 20 minutes, remove the lid and add the sugar in this case you may also add salt and pepper to taste.
Continue cooking without a lid for 10-15 minutes or until the sauce has reduced or thickened.

Step 6
Serve with steamed rice.

TIPS AND TRICKS

It’s important to taste your adobo sauce almost at the end of the cooking to make sure it has the right saltiness, sourness, and sweetness.
Adobo can sit on the table for a few days without refrigeration because the vinegar protects the meat from bacteria and spoilage.

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