Tuesday, October 27, 2015

Chicken Adobo sa Dilaw

What is more delicious than adobo?  Adobo sa Dilaw (Adobo cooked with Turmeric) that's what!  I have made adobo sa dilaw with pork before.  But a recent trip to Taal where we tasted authentic adobo sa dilaw, using chicken on the bone, had me craving for it.  And, as it was impractical to go back to Taal, I just had to make it at home.  For my homemade version, I added boiled eggs too.

The recipe is virtually the same as my usual adobo sa dilaw with minor changes.

1 kilo chicken legs, rinsed, cleaned and patted dry
6 pieces yellow ginger, sliced
1 small onion, sliced
6 cloves garlic, minced
1 tbsp black and white peppercorns
1/4 cup local vinegar
1 cup soda water (7-Up or Sprite)
3/4 cup to 1 cup water
2 pieces bay leaf
2 pieces dried chili
1/2 to 1 teaspoon sea salt, or to taste
4 pieces hard-boiled eggs

Saute the yellow ginger, onion, garlic and peppercorns.  Add the chicken.  Cook until the chicken is lightly browned.  Pour in the vinger, soda and water; do not stir until the liquid boils.  Throw in the bay leaves and dried chili.  Season with salt, to taste.  (Remember that different kinds of salt have varying levels of saltiness.)

Simmer until the chicken is tender, about 30 to 40 minutes (depending on the size of the chicken legs).  Add the boiled eggs when almost done.  Simmer further until the eggs are heated through.

Serve over hot rice.

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