Adobong Dilaw (Filipino Yellow Adobo)

Adobong dilaw is a type of Filipino adobo made with turmeric, which give the dish its yellow color.

Unlike the usual adobo, this version does not use soy sauce. It is made with vinegar, garlic, and turmeric, so it tastes tangy and garlicky with a mild earthy flavor.

You can use fresh turmeric or turmeric powder, whichever you have.

Ingredients You'll Need

Notes and Substitutions

• Turmeric: I've made this with both fresh turmeric root and turmeric powder. Fresh turmeric gives a fresher flavor, while turmeric powder is easier to find and still works well.
• Chicken: Bone-in chicken works best because it stays juicy. I used chicken wings (flats and drumettes).
• Vinegar: Cane vinegar or coconut vinegar both work well. You can also use white vinegar.
• Chilies: These add mild heat. Add more if you like it spicy, or leave them out if you prefer.

How to Make Adobong Dilaw (Step-by-Step)

Step 1: Season and brown the chicken

Season 2 pounds of chicken with salt.

In a wide pot over medium-high heat, heat enough oil to lightly coat the bottom.

Add the chicken and cook until lightly browned, turning as needed. Transfer to a plate.

Step 2: Sauté the aromatics

In the same pot, add:

• 1 fresh turmeric root (about 2 inches), sliced
• 6 garlic cloves, smashed
• 1 small onion, chopped
• Whole or cracked peppercorns, to taste

Cook until softened and smelling good.

Step 3: Add the chicken and liquids

Return the chicken to the pot, then add:

• ½ teaspoon turmeric powder (if using)
• ½ cup vinegar
• ½ cup water
• 1 teaspoon sugar
• 3 bay leaves
• chilies, if using

Bring to a boil.

Step 4: Simmer

Lower the heat and cover. Simmer for 30-40 minutes, or until the chicken is tender.

Step 5: Taste and serve

Taste the sauce and adjust as needed. Add salt or a little fish sauce if you want more seasoning, or more chilies if you like it spicier.

If you want a thicker sauce, let it cook a little longer. If you want more sauce, add more water or turn off the heat sooner.

Serve and enjoy your adobong dilaw with rice.

Cooking Tips

• Brown the chicken for more flavor.
• If you want more sauce, add a little water.
• If you want a thicker sauce, let it cook a little longer uncovered.
• Taste at the end and add salt, fish sauce, or more chilies if needed.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat on the stove or in the microwave until heated through.
• Add a little water if the sauce gets too thick.

Recipe FAQs

More Adobo Recipes to Try

• Adobong puti: Made without soy sauce.
• Adobong pula: Red adobo made with annatto.
• Adobo sa asin: Made with salt instead of soy sauce.
• Adobo sa gata: Cooked with coconut milk.
• Adobong tuyo: Dry adobo with the sauce cooked down.
• Adobong pusit: Squid cooked adobo-style.
• Adobong sitaw: Yardlong beans in an adobo sauce.
• Adobong hipon: Shrimp cooked in a adobo sauce.