Dish

Adobong dilaw

Turmeric adobo

Adobong dilaw is a unique Filipino dish that is known for its bright yellow color, which comes from the turmeric used in the dish. The dish is made by sautéing garlic and onions in oil, then adding the chicken and cooking it until it is browned. The sauce is made with soy sauce, vinegar, and turmeric, which gives it a tangy and savory flavor. The dish is usually served with rice and can be enjoyed as a main dish or a side dish. Adobong dilaw is a healthy dish that is rich in protein and antioxidants. It is also low in calories and fat, making it a great option for those who are watching their weight.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Adobong dilaw is a Filipino dish that originated from the Visayas region. It is a popular dish that is often served as a main dish. The dish is believed to have been inspired by the Spanish dish adobo, which is a stew made with meat, vinegar, and spices. The Filipino version of adobo is made with a variety of meats and vegetables, and is a staple in Filipino cuisine.

Dietary considerations

Gluten-free

Variations

Adobong dilaw can be made with different cuts of chicken, such as thighs or breasts. Some recipes also add vegetables, such as potatoes or bell peppers, to the dish. The sauce can also be adjusted to suit personal taste, with some adding more vinegar or turmeric to make it more tangy or yellow.

Presentation and garnishing

Adobong dilaw is usually served in a bowl or a plate, with the sauce poured over the chicken. It can be garnished with chopped scallions or toasted garlic for added flavor and texture.

Tips & Tricks

To make the dish more flavorful, marinate the chicken in the sauce for at least 30 minutes before cooking. This will allow the flavors to penetrate the meat and make it more delicious. Be careful not to overcook the chicken, as it can become dry and tough.