Easy Adobong Dilaw Recipe

Adobo is one of the most popular dishes in the Philippines. It is often dubbed as the national dish. Adobo came from the Spanish word adobar which means marinade or sauce. It is a dish that has a history and can be dated back on the late 16th century during the Spanish regime. Adobo is a process of cooking in where either meat , poultry, vegetables or seafood is cooked in vinegar and salt.

There are a lot of variations of Adobo, the most popular one is the Adobong Itim which is cooked with soy sauce. The variation of Adobo that is the closest  to the original version during the Spanish regime is the Adobong Puti. Some other adobo recipe varies from region to region or household to household, some recipes have gata (coconut milk), some has atsuete (annatto) and because there are a lot of variations of Adobo, if I'm going to be asked which is my favorite variation, I might not have a favorite because every variation puts you into a different light, although most adobos' base is vinegary and salty, every adobo variation is different and has its own personality, it's like there's an adobo for your different moods.

For this blog, I'm going to share my Adobong Dilaw Recipe. Adobong Dilaw (Yellow Adobo) is a variation of adobo that uses turmeric (luyang dilaw) to make the dish yellow in color, it also adds a distinct taste into the dish.

Here's my Easy Adobong Dilaw Recipe!

ADOBONG DILAW RECIPE

Serves: 4 to 6

Prep time: 15 minutes

Cooking Time: 60 minutes

Ingredients:

• 3 1/2 cup chicken stock or water
• 1kilo chicken, cut into serving pieces
• 1 bulb of garlic, chopped (reserve half for sauteing)
• 3 Tbs. of turmeric, julienned (reserve half for sauteing)
• 2 tsp. salt
• 2 tsp. cracked black pepper
• 4 dried bay leaves
• 2 Tbs. fish sauce
• 1 cup cane vinegar
• 2 Tbs. oil
• 1 tsp. sugar 

Procedure:

1. On a pan, add in the chicken, garlic, turmeric, salt, pepper, bay leaves, fish sauce, vinegar and chicken stock
2. Let it boil on medium-high heat until the chicken is cooked, the stock should reduce by then, once it is cooked remove the stock and set it aside.
3. Add some oil into the pan and saute the chicken, stir in the reserved garlic and turmeric, this will give the chicken more color. Saute for about 2 minutes.
4. Pour in the stock that you set aside, add sugar to neutralize the taste and let it simmer until the stock has reduce, this will concentrate the flavor even more. Once the consistency of the sauce thickens, you're done. If you wanted you're adobo either saucy or dry, the simmering time is the key.
5. Plate it and serve!

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