Adobong Dilaw (Adobo With Turmeric)

Adobong dilaw is one of the many variations of adobo in the Philippines. This particular version is a yellow adobo and originated in the province of Batangas. Adobong dilaw uses the ingredients found in a typical Filipino adobo dish but adds turmeric in place of soy sauce. The use of turmeric gives the dish a distinct yellow color and a different flavor.

Adobong Dilaw (Adobo with Turmeric) (Photo by Page Street Publishing Co.)

Yield: 4 servings

Ingredients 

2 lbs. (900 g) bone-in chicken pieces (thighs, drumsticks or wings)

Salt and freshly ground black pepper

2 tbsp (30 ml) vegetable oil

4 cloves garlic, chopped

1 onion, chopped

1 (1-inch [2.5-cm]) piece fresh turmeric, peeled and julienned or 2 tsp (6 g) turmeric powder

1 tbsp (15 ml) fish sauce

½ cup (120 ml) white vinegar

1 cup (240 ml) water

1 tsp whole peppercorns

2 bay leaves

Steamed rice, for serving

Procedure

Season the chicken with salt and pepper.

In a Dutch oven or heavy base pan, heat the oil over medium-high heat. Add the garlic and onion, and cook until the onion begins to soften, about 2 minutes. Add the turmeric and stir.

Add the chicken and cook, stirring until browned, about 4 minutes. Stir in the fish sauce.

Add the vinegar, water, peppercorns and bay leaves, and bring to a boil. Reduce the heat to medium and simmer covered for 20 minutes, stirring occasionally.

Remove the lid and continue cooking for 10 minutes, or until the sauce has reduced and thickened. Season with salt and pepper, to taste.

Remove the bay leaves and serve with steamed rice.