WATCH: How to Make Adobong Dilaw (Yellow Chicken Adobo)
Turmeric gives this adobo dish its color and earthy flavors.
¬†This adobo version does not use soy sauce. Instead, turmeric (luyang dilaw) and coconut milk (gata) are added to this Filipino classic. It's earthy, salty, and savory-all the good things in an adobo dish!¬†
Adobo sa¬†Dilaw Recipe¬†
Prep time 10 minutes
Cooking time 45 minutes
4 tablespoons vegetable oil
1 medium white onion, sliced
1 head garlic, minced
1 knob turmeric (luyang dilaw), sliced
750 grams chicken, adobo cut
fish sauce (patis), to taste
1/2 teaspoon peppercorns
1/4 cup vinegar
1 400-gram can coconut milk (gata)
2 bay leaves
1 to 2 green chili (siling Tagalog), optional
1 Heat oil in a saucepan over high heat. Saut√© garlic, onion, and turmeric. Add chicken and stir-fry for about 5 minutes.
Season with fish sauce and add peppercorns. Lower heat and cook until chicken renders its own liquid. Stir-fry until chicken is partially cooked and no longer pink.
Add vinegar and simmer, making sure not to stir, until acid cooks off, about 5 to 7 minutes.
Add coconut milk and bay leaf; simmer until thick and chicken is cooked.