Adobong Dilaw-Chicken Adobo with Turmeric

On my recent visit to the Philippines, I spent a day visiting Cavite, a province south of Manila, about an hour by car. What started out as a culinary adventure, became a road trip back to history. Our friends, Cavite historian and book designer Ige Ramos and journalist, Tracey Paska brought my hubby and me to the historic shrine of General Emilio Aguinaldo.

We arrived at our destination on a hot, sultry morning at the end of summer. The clear blue sky and the warm winds welcomed us, as we alighted from our vehicle. I immediately noticed the gorgeous, bright red leaves on the fire trees that lined the entrance.

The former home of General Emilio Aguinaldo is a national shrine in Kawit, Cavite. It has been on Calle Real ever since. The large home, at the center of the town was central to the Philippine revolution. The house is also located next to a river, an important means of transportation then.

It was from the front window that the proclamation of independence against Spain’s colonial rule was declared by General Aguinaldo as the Philippine flag was unfurled on June 12, 1898.

The vast property is 5,000 square meters. Inside, the floor area is 1,300 square meters.The Aguinaldo home has withstood the test of time. A year before he died in 1964, General Aguinaldo bequeathed his home to his beloved country. The National Historic Institute took over to care for it.

The Aguinaldo home is made of three parts: the main house, the tower and the family’s quarters. As one enters, a grand, massive, wooden stairway leads to the main part of the house.

Very visible  are the living and dining rooms with ornate, hand carved, solid wood furniture. There is a large round, wide table in the center of the dining room.

If visitors sit at the large dining table, their attention is drawn to the ceiling which has a hand carved Philippine map and wood carvings of provinces that supported the revolution.

At the corner of the dining room is a wide China cabinet or what is called a “platera” made of hard wood. It is 280 meters wide with a carving that reads “Emilio Aguinaldo”. The date ‘March 22, 1942’ is inscribed, then the 73^rd birthday of the general.

Culinary aficionados will be drawn to the hallway that leads to the kitchen and the less formal second dining table.

The vast kitchen showed the homemaker’s devotion to meal preparation. The well-equipped space hinted at large family meals, banquets or even sustenance for the revolutionary soldiers.

When I returned to the States, my conversation about Cavite continued with friends back in the Philippines.  Mr. Ramos told me that ‘Adobong Dilaw’ or Adobo with Turmeric was the dish that Maria Agoncillo Aguinaldo, the General’s second wife introduced to the household. At the mention of an heirloom recipe, my attention was riveted.  After a few attempts in my American kitchen, I recreated the Adobong Dilaw.  It was my modernized version of a recipe from the 1890s. The rich, creamy gravy was unique with the addition of turmeric. I used chicken cuts for the stew. I added coconut milk and virgin coconut oil to my recipe and the adobo was an incredibly-fragrant hearty meal anyone can easily cook in modern times. Read more about the Adobong Dilaw, see more photos of the Aguinaldo shrine and get my complete recipe on the online magazine PositivelyFilipino.com.

Click here for the online link to my feature article “Adobong Dilaw: A Timeless Recipe.”

How to get to Cavite province: By car, head south of Manila. It takes 38 minutes from Pasay City or 23 kilometers via the Coastal Road (Aguinaldo Highway) and Cavite X (Cavite Express).

By bus, take regular buses from Lawton and Baclaran to Cavite City. Ask the conductor to drop you off at the shrine.

Entrance to the Emilio Aguinaldo Shrine in Kawit, Cavite is FREE, but donations are helpful and appreciated.

*Reference for information on the Aguinaldo shrine was from the book “Ang Bahay Ni Emilio Aguinaldo: Kawit Cavite” by Ino Manalo (National Historical Institute, Philippines)

Photos from the Emilio Aguinaldo Shrine, Kawit, Cavite and Adobong Dilaw by Elizabeth Ann Quirino. Please do not copy, lift, download, scrape or plagiarize. My permission is required if you want to use these content and photos. Email me: [email protected]

Print Recipe

Adobong Dilaw - Chicken Adobo with Turmeric

Adobong Dilaw is Chicken Adobo cooked in turmeric. This adobo dish was said to have been introduced in Cavite by the late Maria Agoncillo Aguinaldo, wife of General Emilio Aguinaldo during the turn of the century. It is a hearty, rich chicken stew with the familiar tangy, garlicky flavors of adobo but made more interesting with hints of turmeric or luyang dilaw as it is known in the Philippines. This is an Asian in America recipe which first published on The Happy Home Cook of Positively Filipino, the premiere online magazine. Serves four.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Chicken Adobo Dilaw Turmeric

Servings: 4 people

Calories: 384kcal

Author: Asian in America

Ingredients

• 3 pounds chicken bone-in, about 6 pieces
• 6 cloves garlic peeled
• 3 pieces bay leaves
• 1/2 cup cider vinegar
• 2 teaspoons black peppercorns
• 2 Tablespoons turmeric powder
• 1 teaspoon salt
• 1/2 cup canned or fresh coconut milk
• 1 cup organic chicken broth
• 1 whole red or green bell pepper sliced, seeded red bell pepper
• 2 Tablespoons organic virgin coconut oil
• boiled rice for serving

Instructions

• In a large mixing bowl, marinate the chicken with garlic, bay leaves, vinegar, black peppercorns, turmeric powder and salt. Place all these in a resealable plastic bag. Seal and refrigerate for at least 4 hours or overnight.
• In a large, deep stockpot, over medium high heat, place the chicken and marinade. Add the coconut milk, chicken broth, red pepper slices.
• Bring the mixture to a boil. Then lower heat to a simmer. Cover and cook for 55 minutes or till chicken is cooked completely and no pink parts are visible.
• When chicken is cooked, remove from stockpot. Separately, in a large skillet, add the coconut oil. When oil is hot enough in about 1 to 2 minutes, add the chicken pieces. Braise the chicken till the pieces turn golden brown for about 7 to 8 minutes.
• Pour the adobo sauce from the stockpot on the braised pieces. Serve Adobong Dilaw garnished with the bell pepper slices and rice.
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Nutrition

Serving: 1g | Calories: 384kcal | Carbohydrates: 6g | Protein: 31g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 700mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 5.3mg | Calcium: 48mg | Iron: 3.6mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.