Adobong Dilaw

Adobong Dilaw

Adobo perhaps is Philippines most popular dish. In fact it is very popular it can be is called as our official national dish. For a start, Adobo is a dish where pork, chicken or combination of both is cooked in a mixture of vinegar and soy plus herbs and spices like black peppercorns, bay leaves and lots of garlic. This is the most common version of this dish but if we go back in time, adobo during the old days does not contain any soy sauce and is only cooked in vinegar and salt. I am guessing that it was the Chinese introduced soy sauce to the Philippines and that is when it began.

This time we will not be making the soy sauce and the sans soy sauce version instead we will be making another version called Adobong dilaw or Yellow Adobo. Similar in concept with the usual adobo where it is cooked in vinegar but with an added ingredient that gives that colour, turmeric. This adobo might taste similar to the untrained palate but this version has that mildly aromatic scent nearly similar to a mix of orange or ginger plus it gives a little bit of that pungent bitter flavour.

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Adobong Dilaw
Prep time
Cook time
Total time
Serves: 5
  • 1kg 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
  1. Season chicken with salt then set it aside.
  2. Deep fry potatoes until golden brown. Remove from pan then set aside.
  3. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  4. Add turmeric then cook for 30 seconds.
  5. Add chicken and fry until browning occurs.
  6. 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.
  7. Drain any remaining liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
  8. Pour the drained liquid back in the pan together with the deep fried potatoes. Add more vinegar and liquid if it dries up.
  9. Simmer for additional 5 minutes, season with salt if needed then serve.


Adobong Dilaw Wide


7 Responses

  1. suituapui says:

    This is beautiful! We use turmeric or what we call kunyit too but we use dried tamarind (asam) slices instead of vinegar.

  2. Interesting twist! I don’t cook much with tumeric and never thought of adding it to adobo 🙂

  3. Kristy says:

    This sounds great! I remember we made an adobo a while back and it was delicious!

  4. I have enjoyed Adobo, although probably not this version…which I would love to try. I really enjoy dishes with turmeric and vinegar can be fantastic with meat. Looks delish

  5. mjskit says:

    Interesting dish! I really need to give Filipino Adobo a try and this is a great dish to start with.

  1. January 30, 2016

    […] 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. By Ang Sarap […]

  2. February 9, 2016

    […] squid name it there is an adobo variant for it. There are also some different coloured sauces like yellow, white and even red. Today it’s a totally different adobo version as this one does not have any […]

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