Adobong Dilaw or Yellow Adobo is a Filipino dish where pork and/or chicken is is cooked in vinegar and turmeric. Inspired from the classic adobo, this adobo might taste similar to the untrained palate but if you will try to notice closely you will notice it 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.
- 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.