Chicken Adobong Dilaw

Hi!

Here’s a quick chicken recipe you might want to try if you want to test Filipino cuisine: Adobo.

It is simple yet versatile and packed with flavor. Interestingly, you can “adobize” any meat including seafood and vegetable. Adobo seasoning is famous for its golden brown hue from the soy sauce but it also comes in plain colorless sauce or yellow from the turmeric or even orange as some prefer to add banana ketchup. This particular recipe uses turmeric thus the name adobong dilaw.

I would have added a pc of bay leaf here but unfortunately I have none today. Instead I used Chinese five spice powder.

Ingredients:

4 pcs chicken parts (I used wings here)

1 small pc turmeric root, sliced thinly

1 small pc ginger, sliced thinly

3 cloves of garlic, finely chopped

a pinch of Chinese 5 spice

1 tbsp vinegar

1 tbsp fish sauce

1 tsp salt

1 tsp ground black pepper

1 tsp brown sugar

2 tbsp cooking oil

1/2 cup water

a pc of canned pineapple (optional)

Method:

1. Combine all ingredients and marinate for 30 minutes.

2. Toss everything in a saucepan and simmer for 15 minutes.

3. Strain the juices and set aside. In the same pan, add cooking oil and fry the meat and spices until lightly browned.

4. Pour the sauce back into the pan and simmer until reduced and slightly thickened. Done.

5. Best served with boiled white rice.

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