Golden Chicken Adobo Recipe
Updated: Jun 19
A healthy twist to a Filipino Classic.
Adobo sa dilaw or yellow adobo in English, originated in Batangas and variations of it has been quite popular in parts of Visayas and Mindanao. Originally the recipe only calls for turmeric and vinegar but I've added my own healthy twist to it by adding coconut milk and liquid aminos. Turmeric gives it that golden hue, helps prevent heart disease and is anti-inflammatory while the liquid aminos is gluten free and rich in amino acids. If you don't have liquid aminos you can simply use soy sauce.
Adobo comes from the Spanish word "adobar", meaning to dress meat. When the Spanish first arrived in the Philippines, they discovered the locals rubbing meat, veg, and seafood with salt and vinegar to preserve it and decided to call this process Adobo even if its Spanish counterpart is very different from the Filipino one. The Spanish version is a hearty meat and tomato stew while the Filipino one is typically a meat stew with vinegar and sometimes soy sauce.
This recipe is good for 2-3 servings and can take from 10 minutes to prepare and a total cooking time of 20-30 minutes. Best served hot with some rice of your favorite whole grains.
700g Chicken, adobo cut
1/4 cup Liquid Aminos or Soy sauce
1/8 cup Coconut vinegar
2 tbsp Patis or Fermented fish sauce
2 tbsp Turmeric Powder or 6 tbsp Fresh turmeric root
1 cup Coconut milk
1-2 pcs Potato
6 cloves of Garlic
2pcs Bay leaf
10pcs Black peppercorn
Marinate chicken in marinade mixture overnight.
Wash, peel and slice potato into cubes. Set aside in water to prevent from oxidizing. Peel garlic cloves and finely mince them in equal sizes.
Preheat your pot and sauté the minced garlic. If you want to cut down on oil, simple use a little bit of water and "water sauté" the garlic.
Add in the chicken to the pot along with the marinade.
Mix in the coconut milk as well as the drained potatoes, bay leaves and black peppercorns
Bring to a simmer with the lid on for 20 minutes or until the chicken is fully cooked.
Use the dark meat of the chicken and keep the bones in for maximum flavor.
Don't let the adobo boil so that the coconut milk won't split.
This recipe is Paleo friendly, gluten free and sugar free. If you remove the potatoes it can also be Keto friendly.
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