Most people discover adobong dilaw and have the same reaction: wait, there's no soy sauce? That's exactly what makes this dish so interesting. Where classic Filipino adobo is deep, savory, and dark, adobong dilaw is bright, tangy, and golden, the flavor still unmistakably adobo, but lighter and more aromatic. One ingredient, turmeric, changes everything.
This is the version my family makes for regular weeknights and special dinners alike. It's done in about 40 minutes and works well with chicken, pork, or both.
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Jump to:
- How Is Adobong Dilaw Different from Classic Adobo?
- The Story Behind Adobong Dilaw
- Fresh Turmeric vs. Turmeric Powder
- Ingredients
- How to Make Adobong Dilaw
- Rose's Tips
- Variations
- What to Serve with Chicken Adobong Dilaw
- Storage
- Recipe FAQs
- More Adobo Recipes To Try
- Did you try this recipe?
- Adobong Dilaw (Yellow Adobo with Turmeric)
How Is Adobong Dilaw Different from Classic Adobo?
Big difference: adobong dilaw has no soy sauce. Instead of that dark, umami-heavy flavor, it gets its golden color and warm, earthy taste from turmeric.
You still cook it like adobo, sauté, brown the meat, add vinegar and liquid, then braise until tender. The result is brighter, tangier, and more aromatic than classic adobo.
The Story Behind Adobong Dilaw
Adobong dilaw is a Batangas specialty known for bold, vinegar-forward flavor. Dilaw means yellow in Tagalog, named for the turmeric that gives it its color.
Traditionally it uses luyang dilaw (fresh turmeric root), a local ingredient cooks have long used for both flavor and comfort. It’s common at family gatherings, and while it spread to other regions with small tweaks, the base stays the same: vinegar, turmeric, and garlic.
Fresh Turmeric vs. Turmeric Powder
Fresh turmeric (luyang dilaw) gives the most vibrant color and a brighter, slightly peppery flavor, but it stains everything it touches. Powder is more convenient and what this recipe is written around, though it fades in flavor and color over time.
Conversion: 1 tablespoon grated fresh turmeric ≈ 1 teaspoon powder.
If your powder is more than a year old, it's likely lost enough potency to give you a pale sauce, use fresh if you want a guaranteed vivid color.
Ingredients
- Chicken thighs (boneless or bone-in): Bone-in pieces add more depth to the sauce as they braise; boneless cooks faster and is easier to serve. Either works. Pork belly or shoulder is also excellent here.
- Yellow onion: Diced, for sweetness and body in the sauce.
- Garlic: Minced. Adobo without garlic isn't adobo.
- Tomatoes: Fresh quartered or canned diced. They add a little acidity and body to the braising liquid.
- Turmeric: Fresh or powder (see the section below). This is the star ingredient.
- Cane vinegar: The traditional choice for Filipino adobo. It's milder and slightly sweeter than white vinegar, which keeps the sauce balanced rather than sharp. White vinegar works as a substitute.
- Peppercorns and bay leaves: Classic adobo aromatics. Don't skip the bay leaves; they add a subtle herbal undertone that ties the dish together.
- Beef powder or broth: Compensates for the umami that soy sauce would normally provide. Chicken broth works too.
- Sugar: Just a small amount to balance the vinegar's acidity.
- Potato and bell pepper (optional) — Potato absorbs the sauce as it cooks and adds heartiness; bell pepper adds color and a fresh finish.
See recipe card for exact quantities.
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.
Rose's Tips
- Let the vinegar boil uncovered for a few minutes before covering the pot. The sharp edge of vinegar cooks off as steam, this is especially important if you're using white vinegar instead of the milder cane vinegar. Covering the pot immediately traps that sharpness in the sauce.
- Bloom the turmeric in oil before adding liquid. That 1 minute of cooking the spices in the oil in Step 3 makes a real difference. The turmeric releases its color compounds into the fat, which then distributes the golden hue evenly throughout the sauce rather than sitting on the surface.
- Old turmeric powder = pale adobo. If your sauce isn't coming out yellow enough, your powder is probably stale. Turmeric loses color and potency relatively quickly, if yours has been sitting in the spice cabinet for more than a year, replace it. A fresh jar will make an immediate difference.
- Don't crowd the pot when browning. Overcrowding steams the chicken instead of browning it, and you lose the flavor that browning builds. If your pot isn't large enough to hold all the pieces in a single layer with space between them, brown in two batches.
- Add potatoes early, bell pepper late. If you're using both, add the potato chunks when you add the liquid — they need the full 25–30 minutes to cook through and absorb the sauce. Bell pepper goes in during the last 2 minutes so it stays bright and slightly crisp rather than turning soft and mushy.
- It's better the next day. This is true of almost all adobo, and dilaw is no exception. The sauce deepens and the flavors meld overnight in the refrigerator. If you have the time to make it a day ahead, do it.
Variations
- Pork Adobong Dilaw — Swap chicken for pork belly or shoulder. Pork belly produces a richer, fattier sauce; shoulder is leaner. Add 15–20 extra minutes of braising time since pork takes longer to become tender than chicken.
- With Coconut Milk — Replace half the water or broth with full-fat coconut milk for a creamy, slightly sweet sauce. Add it with the other liquids and stir well. This is the Cavite style of adobong dilaw and produces a beautifully rich sauce.
- Spicy Dilaw — Add 1–2 bird's eye chilies (whole or sliced) with the aromatics. The heat plays well against the turmeric's earthiness.
- Vegetable Adobo Dilaw — Skip the meat and use a combination of carrots, long beans (sitaw), and firm tofu. Reduce braising time to 10 minutes, since vegetables cook faster than chicken.
- Mixed Chicken and Pork — Some Filipino households combine both proteins in one pot. Brown them separately and add the pork first since it needs more time.
What to Serve with Chicken Adobong Dilaw
The most natural pairing is steamed white rice — the golden, tangy sauce soaks into rice beautifully. For a full Filipino spread, garlic fried rice (sinangag) is excellent too, and there's a great chicken adobo fried rice recipe on the blog that works perfectly with adobong dilaw leftovers.
Atchara — pickled green papaya — is the classic Filipino side for adobo of any kind. Its sweet-tart crunch cuts through the richness of the braised meat perfectly. A simple salted egg and tomato salad (ensalada) works the same way, adding brightness and contrast.
For a complete weeknight dinner, the what to serve with Filipino adobo guide on the blog covers 21 side dish options across rice, vegetables, and salads.
Storage
Store cooled adobong dilaw in an airtight container in the refrigerator for up to 3 days. The flavor deepens as it sits- day two is genuinely better than day one. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
For longer storage, freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Tangy, earthy, and savory with a warm, slightly peppery undertone from the turmeric. Because there's no soy sauce, it's lighter and brighter than classic adobo- the vinegar comes through more clearly, and the turmeric adds a distinctive earthy warmth rather than the rich umami depth of the soy-based version. If you've had classic adobo, think of dilaw as a tangier, more aromatic variation with a completely different color profile.
The most common culprits are old turmeric powder (it loses color over time) or not enough turmeric. Try adding another ½ teaspoon and simmering a little longer - turmeric blooms as it cooks and the color intensifies in the liquid. If you have fresh turmeric root available, it produces a more vivid yellow than powder.
Filipino grocery stores and Asian supermarkets are the most reliable source. Natural food stores and co-ops increasingly carry it in the produce section near the ginger. If you can't find it locally, turmeric powder works well -use the conversion ratio in the Fresh vs. Powder section above.
Yes, and it makes the sauce noticeably richer. Since broth adds sodium, reduce the salt or beef powder slightly when using it to avoid oversalting.
Yes. Browning builds flavor and a little color, but it's not essential. If you're short on time, add the chicken directly after the aromatics and proceed with the rest of the steps. The dish will still taste good- just a bit lighter in flavor.
Two options: simmer uncovered longer to reduce the liquid, or add potato chunks early in the braise. Potato starch releases as they cook and naturally thickens the sauce without any added thickener.
White vinegar works — use a bit less since it's sharper. Apple cider vinegar is a good substitute with a similar mild sweetness. Rice vinegar also works. Whatever you use, let it boil uncovered for a few minutes before covering the pot to cook off the sharp edge.
More Adobo Recipes To Try
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Adobong Dilaw (Yellow Adobo with Turmeric)
Equipment
- 1 pot or dutch pan
Ingredients
- 1½ 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 sliced, optional
- 1 green bell pepper optional
Instructions
- Heat oil in a pan and fry the sliced potatoes until golden brown, then take them out and set aside.3 tablespoon avocado or any neutral oil, 1 large potato
- Using the same oil, sauté the garlic and onion and cook until softened and fragrant, about 3 minutes.1 cup yellow onion, 2 tablespoon minced garlic
- Add the chicken pieces and cook, turning occasionally, until golden brown on all sides. This adds depth of flavor.1½ pounds chicken thighs
- 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.1 tablespoon turmeric powder, 1 teaspoon peppercorn, 4 dried bay leaves, 1 teaspoon sugar, 2 teaspoon beef powder
- Add in the tomatoes.2 whole tomatoes quartered
- 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.1 cup broth or water, ½ cup cane vinegar
- 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 fried potatoes in the last 2 minutes.1 large potato, 1 green bell pepper
- 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!
