This Adobong Dilaw (Yellow Adobo) is a bright, flavorful twist on the classic Filipino adobo—made golden with aromatic turmeric. It has the same comforting, savory base we love in Classic Chicken Adobo, but with an earthy, vibrant twist that makes it stand out from other adobo variations.
And if you enjoy turmeric-forward dishes like Chicken Pastil, this golden adobo will taste instantly familiar and comforting.
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Adobong Dilaw, or Yellow Adobo, is a beautiful variation of our beloved Filipino adobo. My family loves all kinds—from beef adobo, adobo with pineapple, liver adobo, to adobong sitaw, but this turmeric-infused version always feels a little extra special.
The turmeric gives the sauce its striking golden color and a warm, earthy flavor that’s gentler than soy-sauce–based adobo. My kids actually prefer this over regular adobo!
Growing up, my mom used fresh turmeric root, but I now use turmeric powder since it gives the same flavor without staining my hands and cutting board bright yellow. Either way, it’s warm, nostalgic, and incredibly easy to make.
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Why You'll Love This Recipe
- Health Benefits: Rich in turmeric, known for its anti-inflammatory and antioxidant properties.
- Easy to Make: Simple steps and readily available ingredients.
- Authentic Taste: A traditional Filipino dish with a unique twist.
- Kid-approved: Milder and less salty than soy-sauce adobo.
- Flexible: Use chicken, pork, or veggies.
History of Adobong Dilaw
Adobong Dilaw originated in Batangas and other parts of Luzon where turmeric grows abundantly.
Before modern medicine, turmeric was used for both flavor and healing—so this dish naturally blended health and tradition.
It’s Filipino comfort food with an added layer of history, color, and wellness.
🥘Ingredients
- Chicken or pork: Boneless chicken thighs cook fastest; bone-in pieces add deeper flavor. Pork belly or shoulder also works.
- Aromatics: Garlic + onion
- Turmeric: Fresh turmeric or turmeric powder
- Vinegar: Cane vinegar is classic; white vinegar works too
- Seasonings: Black peppercorns, dried bay leaves, sugar, beef powder (optional)
- Vegetables: Tomatoes, potatoes, and bell pepper
How to Make Adobong Dilaw
- Heat oil in a pot or Dutch oven over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 3 minutes.
- Add the chicken pieces and cook, turning occasionally, until golden brown on all sides. This adds depth of flavor.
- Sprinkle the ground turmeric, sugar, peppercorns, and beef powder over the chicken, stirring to coat evenly. Let it cook for another minute to release its aroma.
- Add in the tomatoes.
- Pour in the water, making sure the chicken is submerged. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- Uncover the pot and increase heat slightly. Simmer for an additional 10-15 minutes, allowing the sauce to reduce and thicken then add in the bell peppers and tomatoes in the last 2 minutes.
- Transfer the adobo to a serving dish. Serve hot with steamed rice.
Top Tip
- Use bone-in chicken pieces for added flavor and richness.
- Adjust the amount of turmeric to your desired level of color and earthy taste.
- If you prefer a spicier adobo, add a chopped chili pepper.
- Leftover adobo tastes even better the next day!
Variations
- Pork Adobong Dilaw – Pork belly or shoulder for a richer taste.
- With Coconut Milk – For a creamy, tropical twist.
- With Potatoes – Adds heartiness and absorbs flavor well.
- Spicy Dilaw – Add bird’s eye chilies.
- Vegetable Adobo Dilaw – Carrots, bell peppers, or long beans.
What to Serve with Chicken Adobong Dilaw
- Garlic Fried Rice (Sinangag)
- Pickled Papaya (Atsara)
- Steamed Jasmine Rice
- Grilled Eggplant
- Sauteed Kangkong (Water Spinach)
- Fresh Tomatoes and Salted Eggs Salad (Itlog na Maalat)
- Pandesal or Naan bread
- Fried Plantains
Storage
- Fridge: 3 days in an airtight container
- Freezer: Up to 2 months
- Reheat: Simmer gently on stovetop
Recipe FAQs
Yes. Browning adds depth and richness, but if you’re short on time, you can skip this step and simmer everything directly. The dish will still come out flavorful, just lighter in flavor and color.
This usually means your turmeric was either old (it loses color over time) or not enough was added. Add another ½ teaspoon and simmer a bit longer—turmeric blooms in liquid and intensifies as it cooks.
You can add ginger for extra flavor, but it won’t replace turmeric’s color or earthy profile. If you’re out of turmeric, ginger will give warmth but not the iconic “dilaw” character.
Yes! Using broth makes the sauce richer and more savory. Just reduce the salt or beef powder slightly, since broth adds seasoning too.
Let the adobo simmer uncovered to reduce the liquid. Adding potatoes also helps naturally thicken the sauce as they break down, creating a silkier consistency.
More Filipino Recipes to Try
Looking for other recipes like this? Try these:
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Adobong Dilaw (Yellow Adobo with Turmeric)
Equipment
- 1 pot or dutch pan
Ingredients
- 1.5 pounds chicken thighs
- 1 cup yellow onion diced
- 2 tablespoon minced garlic
- 2 whole tomatoes quartered or canned diced tomato
- 1 tablespoon turmeric powder
- ½ cup cane vinegar
- 1 teaspoon peppercorn
- 4 dried bay leaves
- 1 cup broth or water
- 2 teaspoon beef powder
- 3 tablespoon avocado or any neutral oil
- 1 teaspoon sugar
- 1 large potato optional
- 1 green bell pepper optional
Instructions
- Heat oil in a pot or Dutch oven over medium heat. Add the onion and garlic, and cook until softened and fragrant, about 3 minutes.
- Add the chicken pieces and cook, turning occasionally, until golden brown on all sides. This adds depth of flavor.
- Sprinkle the ground turmeric, sugar, salt, peppercorns, laurel leaves and beef powder over the chicken, stirring to coat evenly. Let it cook for another minute to release its aroma.
- Add in the tomatoes.
- Pour in the water and vinegar, making sure the chicken is submerged. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- Uncover the pot and increase heat slightly. Simmer for an additional 10-15 minutes, allowing the sauce to reduce and thicken then add in the bell peppers and tomatoes in the last 2 minutes.
- Transfer the adobo to a serving dish. Serve hot with steamed rice.
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Notes
- Use bone-in chicken pieces for added flavor and richness.
- Adjust the amount of turmeric to your desired level of color and earthy taste.
- If you prefer a spicier adobo, add a chopped chili pepper.
- Leftover adobo tastes even better the next day!
Thank you for your feedback 😊