Adobong Manok sa Dilaw
Batangas-style chicken adobo with fresh turmeric, garlic and vinegar, simmered to a golden sauce without soy sauce.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg bone-in chicken thighs and drumsticks, cut into serving pieces
- 1 tbsp neutral cooking oil
- 1 medium onion, about 100 g, sliced
- 8 garlic cloves, lightly crushed
- 25 g fresh turmeric, peeled and thinly sliced
- 100 ml cane vinegar, preferably labelled about 5% acidity
- 250 ml water, plus small splashes as needed
- 1 tbsp fish sauce, plus more by teaspoons to taste
- 1 tsp whole black peppercorns
- 2 dried bay leaves
- ¼ tsp fine salt to start, plus more only if needed
- 2 long green chillies, optional
Instructions
- 1
Slice the onion, garlic and turmeric before handling the chicken. Wear gloves if you want to avoid turmeric stains. Pat the chicken dry without rinsing it, then season with the measured salt. Keep raw-chicken utensils separate from food ready to eat.
- 2
Heat oil in a wide heavy pan over medium-high heat. Brown chicken in two batches for about 6–8 minutes in total, turning to colour both sides. Transfer to a plate reserved for partially cooked chicken; it is not yet ready to eat.
- 3
Lower heat to medium. Soften onion in the pan for 3 minutes, scraping up the browned bits. Add garlic and turmeric for 1 minute, taking care not to burn them. Return chicken and any juices, then stir in fish sauce.
- 4
Pour in vinegar and let it bubble uncovered for 2 minutes. Add water, peppercorns and bay leaves. Bring to a gentle simmer, cover loosely and cook for about 25–30 minutes, turning the pieces once. Add hot water in small splashes if the pan starts to dry out.
- 5
Add the optional green chillies for the final 5 minutes. Check the thickest chicken pieces reach 75°C for 30 seconds, probing away from the bone. Continue simmering if necessary; larger pieces take longer.
- 6
Uncover and reduce the sauce for about 5–8 minutes until lightly glossy but still spoonable. Taste before adding more fish sauce or salt. If it is too sharp, add a little water and simmer again; the turmeric should taste earthy, not burnt.
- 7
Remove bay leaves and serve with steamed rice. Point out whole peppercorns, chillies and chicken bones to diners. This golden version does not need soy sauce to darken the sauce.
About Adobong Manok sa Dilaw
Adobo sa dilaw is associated with Batangas, where luyang dilaw gives vinegar-braised meat a golden colour. This chicken version uses fish sauce for savouriness and leaves out soy sauce so the turmeric remains the defining flavour.
Ingredient swaps wherever you cook
- If fresh turmeric is unavailable, start with 1½ tsp ground turmeric. Stir it briefly into the softened aromatics for about 20 seconds before returning the chicken; long frying can make it bitter.
- Use unsweetened white vinegar of similar acidity if cane vinegar is unavailable. Different vinegars change the sharpness, so taste after the chicken is fully cooked.
- Skinless bone-in chicken works, but may need a little extra oil to brown. Boneless chicken cooks faster; use the temperature check rather than the bone-in timing.
How to know it is ready
- The thickest chicken pieces reach 75°C for 30 seconds away from bone.
- The sauce is golden and lightly glossy, with enough liquid to spoon over rice.
Common mistakes and fixes
- Turmeric stains worktops and utensils; prepare it on a washable board and wipe spills promptly.
- A pan that reduces too quickly can scorch the garlic and turmeric. Add hot water in small splashes before the sauce catches.
Family and regional variations
- Leave out the optional green chillies for a milder family version. Pork adobo sa dilaw needs a separate longer braising method; do not use the chicken timing for pork.
Storage and reheating
Refrigerate in a shallow covered container within 2 hours and use within 2 days. Reheat the portion needed until piping hot throughout, above 75°C. Vinegar does not make cooked chicken safe to leave unrefrigerated.
What to serve with it
Makes 4 portions with steamed rice and a simple vegetable side. Contains fish sauce; check the bottle for additional allergens.
Adobong Manok sa Dilaw FAQs
Is this the same as chicken curry?
No. Turmeric supplies colour, but vinegar braising, garlic and pepper define this adobo. This version has no curry paste or coconut milk.
Should I add soy sauce?
This version is designed without it. Season with the measured fish sauce and adjust only after the sauce reduces.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
