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
Serves
6

 

 

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. Sauté garlic, onion, and turmeric. Add chicken and stir-fry for about 5 minutes.

 

2 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.

 

3 Add vinegar and simmer, making sure not to stir, until acid cooks off, about 5 to 7 minutes.

 

4 Add coconut milk and bay leaf; simmer until thick and chicken is cooked.

 

 

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