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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


  • 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


  • 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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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