This Adobong Dilaw (Yellow Adobo) is a Filipino classic with a golden twist! This Filipino dish features tender chicken cooked in a savory blend of vinegar, garlic, and turmeric.
Adobong Dilaw, or Yellow Adobo, is a delightful variation of the classic Filipino adobo. The addition of turmeric not only gives the dish its vibrant golden color but also imparts a unique, earthy flavor that sets it apart. This recipe is a favorite in my household, especially with my kids who prefer it over the traditional adobo.
Growing up, my mom always used fresh turmeric ginger for this dish, but I prefer using turmeric powder to avoid the stubborn stains it leaves on my hands and kitchen.
I hope you enjoy this easy-to-make and nutritious recipe as much as we do!
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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.
⏲️History of Adobong Dilaw
Adobong Dilaw, a regional variation of the traditional Filipino adobo, traces its roots to the culinary heritage of the Philippines, particularly in the provinces of Luzon where turmeric is abundant. Historically, the use of turmeric in Adobong Dilaw not only imparted its distinctive golden color but also offered medicinal properties, reflecting the intersection of flavor and wellness in Filipino cuisine.
🥘Ingredients
- Chicken or Pork: I used boneless chicken thighs cut for quick cooking but any part of chicken is ok. If using pork, you can use pork chop or pork belly.
- Aromatics: Garlic and Onion
- Fresh turmeric ginger or Turmeric powder
- Vinegar: I used cane vinegar but white distilled vinegar works too!
- Spices: Black peppercorns, Dried bay leaves, Beef Powder
- Vegetables: Tomatoes, potatoes, green bell peppers (optional)
🔪How to Make this 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.
2. Add the chicken pieces and cook, turning occasionally, until golden brown on all sides. This adds depth of flavor.
3. 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.
4. Add in the tomatoes.
5. 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.
6. 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.
7. 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!
Save This Recipe! 💌
Explore beyond this golden gem! Classic adobo, adobong sitaw, smoky inasal, and juicy asado await - a Filipino flavor adventure for every craving.
Enjoying turmeric? Get your fix with Chicken Pastil! This Filipino dish features vibrantly colored turmeric, known for its health benefits, alongside savory shredded chicken. It's a delicious and healthy way to enjoy a unique flavor profile.
Storage Instructions
Store any leftover Adobong Dilaw in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat thoroughly before serving.
What to Serve with Adobong Dilaw?
Adobong Dilaw pairs perfectly with steamed white rice or garlic fried rice to soak up the flavorful sauce. For a complete meal, serve it with a side of sautéed vegetables or a fresh green salad. A slice of ripe mango on the side also complements the dish beautifully.
Check out my list of recommended sides that perfectly balance this dish's savory flavor.
Recipe FAQs
While both turmeric powder and fresh turmeric offer health benefits and add flavor to dishes, there are some differences between them. Fresh turmeric tends to have a more vibrant flavor and may offer slightly more potent health benefits due to its higher concentration of certain compounds. However, turmeric powder is more convenient and readily available, making it a practical choice for many recipes. Ultimately, the choice between the two depends on personal preference and the specific requirements of the dish being prepared.
Yellow adobo, often referred to as "adobong dilaw," differs from the classic adobo primarily in its use of turmeric, which lends it a distinctive golden-yellow color and a slightly earthy flavor. While both dishes share the base ingredients of vinegar, soy sauce, garlic, and spices, the addition of turmeric sets yellow adobo apart, offering a unique twist on the traditional adobo recipe. This variation showcases the diversity of Filipino cuisine, with regional adaptations and ingredient variations adding depth and complexity to the beloved dish.
Yes, turmeric is considered to be a healthy spice. It contains a compound called curcumin, which has potent anti-inflammatory and antioxidant properties. Research suggests that consuming turmeric may help reduce inflammation, support brain health, improve heart health, and even aid in the prevention of certain chronic diseases. Including turmeric in your diet can be a flavorful way to promote overall health and well-being.
Turmeric contains a compound called curcumin, which is highly pigmented and responsible for its vibrant yellow-orange color. When turmeric comes into contact with surfaces or fabrics, the curcumin can easily adhere to them, resulting in staining. The intensity of the stain is often due to the concentration of curcumin and the porousness of the material it comes into contact with.
Turmeric stains can be challenging to remove, especially from fabrics and porous surfaces, due to the pigmentation of its active compound, curcumin. However, there are several methods that may help to lift turmeric stains. These include treating the stain with a mixture of detergent and warm water, using white vinegar or lemon juice as a natural stain remover, or applying a paste of baking soda and water to the affected area. Additionally, prompt treatment and repeated washing may improve the chances of successfully removing turmeric stains.
To remove turmeric stains, you can try the following methods:
Soap and water: Rinse the stained area under cold water to remove as much of the turmeric as possible. Then, apply a small amount of liquid dish soap directly to the stain and gently rub the fabric together. Rinse thoroughly with cold water.
White vinegar: Mix equal parts white vinegar and water in a bowl. Soak the stained fabric in the vinegar solution for about 30 minutes, then rinse with cold water and wash as usual.
Lemon juice: Squeeze fresh lemon juice directly onto the stain and let it sit for a few minutes. Rinse with cold water and wash as usual.
Baking soda paste: Make a paste using baking soda and water, then apply it to the stain. Let it sit for about 15 minutes before rinsing with cold water and washing as usual.
Commercial stain remover: You can also try using a commercial stain remover or pre-treatment spray according to the manufacturer's instructions.
Remember to check the care label of the fabric before attempting any stain removal method, and always test a small, hidden area first to ensure it doesn't cause any damage or discoloration.
Other Adobo Variations
Other Filipino Favorites
Looking for other recipes like this? Try these:
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📋 Recipe
Adobong Dilaw (Yellow Adobo)
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.
Save This Recipe! 💌
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!
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