Adobong Dilaw (Yellow Adobo)

🧂 Ingredients

• 1.5 pounds chicken thighs
• 1 cup yellow onion

  diced
• 2 tablespoon minced garlic
• 2 whole tomatoes quartered

  or canned diced tomato
• 1 tablespoon turmeric powder
• ½ cup cane vinegar
• 1 teaspoon peppercorn
• 4 dried bay leaves
• 1 cup broth or water
• 2 teaspoon beef powder
• 3 tablespoon avocado or any neutral oil
• 1 teaspoon sugar
• 1 large potato

  optional
• 1 green bell pepper

  optional

Instructions

• 1 Heat oil in a pot or Dutch oven over medium heat. Add the onion and garlic, and
  cook until softened and fragrant, about 3 minutes.
• 2 Add the chicken pieces and cook, turning occasionally, until golden brown on all
  sides. This adds depth of flavor.
• 3 Sprinkle the ground turmeric, sugar, salt, peppercorns, laurel leaves and beef
  powder over the chicken, stirring to coat evenly. Let it cook for another minute
  to release its aroma.
• 4 Add in the tomatoes.
• 5 Pour in the water and vinegar, making sure the chicken is submerged. Bring to a
  boil, then reduce heat, cover, and simmer for 15 minutes, or until the chicken
  is cooked through.
• 6 Uncover the pot and increase heat slightly. Simmer for an additional 10-15
  minutes, allowing the sauce to reduce and thicken then add in the bell peppers
  and tomatoes in the last 2 minutes.
• 7 Transfer the adobo to a serving dish. Serve hot with steamed rice.

Nutrition Info