Adobo is already perfect on its own including the Adobong Dilaw Recipe. After all, it isn’t considered by most Filipinos as the national dish for nothing. Every household has a version, and everybody’s mom does it better than the rest. It is ubiquitous, present in the menus of both high-end restaurants and carinderias, in casual dining places and hotel buffets. There are even restaurants that serve nothing but adobo. It is a reliable dish that never fails to please, and it is incredibly versatile in that you always have several options for protein – Pork, Chicken, Beef, even Eggs and Tofu are perfectly acceptable.
However, despite its iconic version – one that is braised slowly in vinegar, soy sauce, and peppercorn – a lot of ingenious cooks have found ways to prepare adobo. There’s the Adobong Puti, which does not use Soy Sauce and Chinese-style Adobo that uses Star Anise and a hint of brown sugar. Some people mash chicken liver for a richer sauce, while even more daring cooks add chocolate to resemble Mexican mole.
Adobong Dilaw Preparation
This version of Adobo uses turmeric to give it its characteristic yellow color. This dish is widely cooked in Batangas and is braised in vinegar and garlic. For this particular dish, it is ideal to use a fatty cut of pork, such as liempo, or dark chicken meat, such as chicken thighs. You’re welcome to use leaner cuts of meat as well. You may also substitute fresh turmeric with turmeric powder, which is available in most supermarkets but expect a much-muted flavor. You may need to use a bit more.
As with all adobo dishes, this Adobong Dilaw recipe pairs very well with lots of hot white rice. It keeps as well as conventional adobo, and may be used for other recipes, such as adobo flakes.
- 1 Kilo Chicken Legs or 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
- bay leaves
- whole peppercorns
- Season the 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 into 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.
In this recipe, you can substitute the Chicken with Pork ( Pork Adobong Dilaw Version)
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