Description
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.
Ingredients
Scale
- 1 kg 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
- Season chicken with salt then set it aside.
- Deep fry potatoes until golden brown. Remove from pan then set aside.
- In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add turmeric then cook for 30 seconds.
- Add chicken and fry until browning occurs.
- 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.
- Drain any remaining liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
- Pour the drained liquid back in the pan together with the deep fried potatoes. Add more vinegar and liquid if it dries up.
- Simmer for additional 5 minutes, season with salt if needed then serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Cuisine: Filipino