Adobo Sa Dilaw

Chicken Stewed in Vinegar, Garlic and Turmeric

Adobo sa Dilaw is meat (or chicken in this particular recipe) cooked in vinegar, garlic and turmeric or luyang dilaw.

I first learned about this dish in Batangas, where my father grew up.

I remember during fiestas, my uncle would cook Afritadang Batangas, Pork Humba, Embutido wrapped in Banana Leaves, Pininyahang manok and my favorite Adobong Dilaw.

At first, I thought it was chicken curry without the gata, but when I tried it, it actually tasted like adobo, but the turmeric bringing the flavor to the next level.

If you ever had “Bringhe”, you will recognize the taste of turmeric in this dish.

So whenever my uncle comes to our house in Manila, I would always ask him to cook adobo sa dilaw, which I eat from breakfast to dinner -- it's an absolute favorite.

In Batangas,  they would sometimes cook this in firewood, which in my opinion gives it better flavor(or maybe it's just me).

Unlike regular adobo,  this is without soy sauce. The turmeric or luyang dilaw gives it the yellowish hue and a distinct taste.

Also, turmeric powder is a great substitute, start with 2 teaspoon and add if you think it needs more of it.


  • Chicken Thighs or Breast
  • Turmeric
  • Bay leaves


  • Garlic
  • Onion
  • Vinegar
  • Salt and Pepper


  • 1 kg. chicken (cut into serving pieces)
  • 2 thumbsize Turmeric (luyang dilaw), diced
  • 5 cloves of Garlic, minced
  • 1 medium Onion, diced
  • 3 tbsp. White Vinegar
  • 3 cups Water
  • 2 pcs. Bay Leaves(laurel)
  • Cooking Oil for sauteing
  • salt and pepper to taste

1 Saute onion, garlic and turmeric or luyang dilaw in 2 tablespoons cooking oil.

2 Add chicken and cook or brown for a bit.

3 Add the vinegar, salt, pepper and bay leaves. DO NOT STIR so the vinegar will not taste too fresh and strong.

4 Add some water and simmer until chicken is tender, about 20 to 30 minutes.

5 Serve with steamed white rice.