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. With the use of turmeric you will also enjoy it’s health benefits, like reducing the risk of heart disease, treating depression, treating arthritis, it even helps to cure cancer.
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- 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
- bay leaves
- whole pepper corns
- Season 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 in 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.