Adobong Dilaw- Yellow Chicken Adobo
I have been loving cooking different things whilst I have been part of the #Filipinofood4NHS scheme as part of the Filipino Food Uk group up and down the country. I have enjoyed switching the recipes up each week for each cook and this weeks was one of my favourites so far!
As you may or not know, Adobo is probably the national dish of The Philippines. Everyone says theirs is better and everyone cooks it in a different way. In Laguna, a province South West of Manila, they add Turmeric with their Adobo to give it this wonderful colour. Turmeric has so many healing properties too and is so good for you so this Adobo has health benefits as well as being so tasty!
The addition of coconut milk makes this super unctuous and delicious too! the potatoes soak up all the Adobo flavours too. This recipe omits the soy sauce and has the addition of ginger to make it slightly fiery and delicious!
What you will need:
This recipe feeds 4-5 easily.
6x Chicken Leg (Thigh and Leg) pieces (skin on and bone in)
8 x Cloves Garlic (crushed)
2 x Large potatoes cut into chunks or a handful of small whole new potatoes will also do!
2 heaped tsp of ground Turmeric
Salt
1x Tin Coconut Milk
1 x Onion sliced thinly (half moons)
A good piece of ginger (about the size of your thumb) finely sliced into matchstick pieces
4 x Bayleaves
Handful of peppercorns
4tbsp of White distilled vinegar or Coconut Vinegar
Veg oil/ Non flavoured oil
1 tsp Sugar
Method:
Pre heat your oven on 200 degrees
In a deep baking tray, line your chicken pieces inside it. Score the skin and rub 1 tsp (scatter over the chicken) of Turmeric, a bit of veg or olive oil and salt into the skin. Once the oven comes to temperature- put the chicken in there to roast.
In a pan- sweat off your onions and garlic. Add the bayleaves, Turmeric and vinegar.
Turn down the heat and add your peppercorns to the mix.
Add a tbsp of salt, your potatoes, ginger and the coconut milk to the pan. Allow this to bubble away for about 15 minutes. Add the sugar and stir. Turn off the heat.
Take the Chicken out the oven and pour the sauce on top of the chicken. You want to make sure the chicken is coated but the skin can still get crispy.
Finish off in the oven for a further 20 minutes or until the potatoes and chicken are cooked. Note: If you keep it in there longer it will reduce the sauce and make it thicker.
Serve with vegetables and fluffy rice! This isn’t spicy so add some fresh chillies if you want some spice and other garnishes. I like fresh coriander and crispy onions!
