WATCH: How to Make Adobong Dilaw (Yellow Chicken Adobo)
Turmeric gives this adobo dish its color and earthy flavors.
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 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!Â
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Adobo sa Dilaw RecipeÂ
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Prep time 10 minutes
Cooking time 45 minutes
Serves 6
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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
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1 Heat oil in a saucepan over high heat. Sauté garlic, onion, and turmeric. Add chicken and stir-fry for about 5 minutes.
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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.
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3
Add vinegar and simmer, making sure not to stir, until acid cooks off, about 5 to 7 minutes.
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4
Add coconut milk and bay leaf; simmer until thick and chicken is cooked.
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