Adobong Dilaw with a Twist

Ingredients

• 1 kg (2.2 lbs) chicken pieces, preferably bone-in 1 kg (2.2 lbs) chicken pieces, preferably bone-in
• 1/2 cup (120 ml) vinegar 1/2 cup (120 ml) vinegar
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 2 bay leaves 2 bay leaves
• 1 tablespoon cooking oil 1 tablespoon cooking oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the vinegar, soy sauce, minced garlic, turmeric powder, black peppercorns, and bay leaves.
2. 2.
   Add the chicken pieces to the marinade and toss to coat them evenly. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat the cooking oil in a large skillet or pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Sear the chicken pieces in the hot oil until they turn golden brown on all sides. This step adds extra flavor and helps seal in the juices.
5. 5.
   Pour the reserved marinade into the skillet or pot with the chicken. Bring the mixture to a boil, then reduce the heat to low and cover.
6. 6.
   Simmer the chicken for about 30-40 minutes, or until it is cooked through and tender. Stir occasionally to ensure even cooking.
7. 7.
   Season with salt to taste. Adjust the seasoning according to your preference.
8. 8.
   Serve the Golden Turmeric Chicken Adobo hot with steamed rice. Enjoy!

Treat your ingredients with care...

• Turmeric — Turmeric powder can stain surfaces and clothing, so handle it with care. It is also more potent when combined with black pepper, as it enhances its absorption in the body.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of grated ginger to the marinade.
• If you prefer a thicker sauce, you can remove the chicken from the pot once it's cooked and simmer the sauce on medium heat until it thickens to your desired consistency.
• To make it spicier, add a chopped chili pepper or a dash of chili flakes to the marinade.

Serving advice

Serve the Golden Turmeric Chicken Adobo with steamed rice and a side of sautéed vegetables for a complete and satisfying meal. Garnish with fresh cilantro or chopped green onions for added freshness.

Presentation advice

Arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle some turmeric powder on top for an extra pop of color. Serve with a wedge of lemon or lime for a tangy twist.