Adobong Dilaw (Yellow Adobo with Turmeric)
A bright and flavorful twist on traditional adobo, this Adobong Dilaw features tender chicken simmered in vinegar, garlic, and turmeric for a warm, golden, earthy sauce that’s perfect with steamed rice.
Servings: 6 people
Calories: 737kcal
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.
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!
Nutrition
Calories: 737kcal | Carbohydrates: 129.5g | Protein: 21.2g | Fat: 24.8g | Saturated Fat: 5.4g | Sodium: 7042mg | Potassium: 2099mg | Fiber: 34.5g | Sugar: 22.2g | Calcium: 773mg | Iron: 49mg
