Filipino Adobong Dilaw Chicken

Also known as yellow adobo, this adobong dilaw chicken is a favorite dish of the Philippines that is so easy to make and delicious to dig into.
By Ang Sarap

Filipino Adobong Dilaw Chicken

Adobo perhaps is Philippines most popular dish. In fact it is very popular it is our official national dish.

To start, Adobo is a dish where pork, chicken or combination of both is cooked in a mixture of vinegar and soy plus herbs and spices like black peppercorns, bay leaves and lots of garlic. This is the most common version of the dish but if we go back in time, adobo during the old days did not contain any soy sauce and is only cooked in vinegar and salt.

This recipes uses the old version without soy sauce and instead we will be making another version called Adobong dilaw or Yellow Adobo. Similar in concept with the usual adobo where it is cooked in vinegar but with an added ingredient that gives that colour, turmeric. This adobo might taste similar to the untrained palate but this version has that mildly aromatic scent nearly similar to a mix of orange or ginger plus it gives a little bit of that pungent bitter flavour.

Find more authentic recipes here.

Filipino Adobong Dilaw Chicken
 
Prep Time
Cook Time
Total Time
 
Also known as yellow adobo, this adobong dilaw chicken is a favorite dish of the Philippines that is so easy to make and delicious to dig into.
Author:
Recipe Type: Main
Cuisine: Filipino
Serves: 5 servings
Ingredients
  • 1kg (2.2 pounds) chicken legs and thighs
  • 1 knob turmeric, sliced
  • 3 medium potatoes (Agria) quartered
  • 1 whole garlic, minced
  • ½ cup Filipino Style cane vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
  • oil
  • bay leaves
  • whole pepper corns
  • water
Instructions
  1. Season chicken with salt then set it aside.
  2. Deep fry potatoes until golden brown. Remove from pan then set aside.
  3. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  4. Add turmeric then cook for 30 seconds.
  5. Add chicken and fry until browning occurs.
  6. Add ½ cup water, ½ cup vinegar, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes.
  7. Drain any remaining liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
  8. Pour the drained liquid back in the pan together with the deep fried potatoes. Add more vinegar and liquid if it dries up.
  9. Simmer for additional 5 minutes, season with salt if needed then serve.
 

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