Just like Sinigang, Adobo is one of the most popular Filipino dishes there is, spawning many versions in the different provinces of the country. I’ve tried cooking many versions of Adobo myself and I couldn’t name a favorite because I like them all. Each one has it’s own unique taste and flavor. Among the Adobo versions, though, I’ve yet to try Adobo sa Dilaw (Chicken Adobo in Turmeric). You may be wondering why. Well, I didn’t like using turmeric before. I would rather use ginger. Lately, though, not only did I come to appreciate its taste, I believe I developed a fondness for it. Specially now that I found out about it’s many health benefits. It is now one of my favorite ingredients when juicing. So I thought about this golden Batangas dish: Adobo sa Dilaw.
We moms are becoming health conscious at this day and age where we can easily pick up an illness everywhere. So as much as possible, we would like to prepare dishes that are not only delicious but also healthy for our family. As much as possible, we start with fresh, natural ingredients — fresh meat, fresh vegetables, and even healthy cooking oil.
Coconut oil is one of the “coco wonders” that most people are unaware of.
I started to hear about how good Coconut Oil for the body is was way back in January 2012 when I attended The Healing Diet lecture by mother–and–son tandem of Blecenda Miranda Varona and Mark Miranda Varona at The Maya Kitchen.
Did you know that not too long ago, many people considered coconut oil to be unhealthy because it is high in saturated fats? Little they did know that it was just black propaganda spread by the corn and soy oil industry which started out in the 1970s.
In the early 2000s, people began to question the claims of the propaganda and re-investigated the benefits of coconut oil. Many benefits were discovered like hair care; skin care; cholesterol level maintenance; and relief from kidney problems, heart diseases, kidney failure, high blood pressure, and diabetes.
One of the most notable advantages of coconut oil is its ability to fight viruses and bacteria. This immunity-boosting benefit and the other benefits can be attributed to the presence of LAURIC in coconut oil which is the same substance found in mother’s milk. Pure coconut oil contains about 50% lauric acid.
When lauric acid is present in the body, it is converted into monolaurin, a monoglyceride compound which exhibits antiviral, antimicrobial, antiprotozoal, and antifungal properties. It acts by disrupting the lipid membranes in organisms like fungus, bacteria and viruses, thus destroying them.
When it comes to coconut oil, only one name comes to mind – Minola Coconut Oil.
Minola Coconut Oil is one of the leading brands of coconut oil in the Philippines for the past 50 years and is in partnership with the coconut industry’s leading organizations such as Philippine Coconut Authority, United Coconut Association of the Philippines and Coconut Oil Refiners Association in promoting the benefits of coconut oil.
Minola Coconut Oil is rich in LAURIC OIL that helps fight viruses and bacteria. Using it to cook your favorite ulams (viands) will help boost your family’s immunity because it is “MINOLAURIC” or full of lauric oil (hence, I call this dish MINOLAURIC Adobo sa Dilaw).Plus, it’s also very affordable and would not burn a hole in your pocket.
I got this much Turmeric or Luyang Dilaw from the market for only ₱6.00 . For those who are not familiar with it, turmeric has a peppery, earthy flavor and the ability to add brightness to any dish because of its yellow color.
Cooking Adobo sa Dilaw is very easy. Heat around 2 tablespoon of Minola Coconut Oil in a pot. Sauté minced garlic and chopped onions until translucent. Add sliced turmeric or luyang dilaw and heat for about 20 seconds. Add chicken, bay leaf, peppercorns, and water.
Simmer until saucy and oily then add vinegar.Bring to a boil for about 15 seconds. Add a bit of sugar and fish sauce or salt to taste. Then serve with steamed vegetable of your choice as a side dish. I chose steamed Okra. Ykaie loved this dish and has asked me to cook it again.
- 2 tbsp Minola Coconut Oil
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 knob turmeric, sliced
- 800g chicken, cut into pieces
- 4 dried bay leaves
- ½ tsp peppercorns
- 1½ cup water
- ½ cup vinegar
- 1 tsp white sugar
- fish sauce to taste
- Heat Minola Coconut Oil in a pot.
- Saute garlic and onion and cook until onion becomes translucent.
- Add the sliced turmeric and cook for about 20 seconds.
- Add the chicken pieces, peppercorn, and bay leaves and water.
- Bring to a boil and simmer for 30 to 45 minutes.
- Add additional water as necessary, remember that you want this to be saucy and oily and not soupy.
- Pour-in the vinegar, bring to a boil without stirring. Let boil for 15 seconds allowing the vinegar to cook.
- Stir and then add the sugar and fish sauce.
- Serve with steamed rice and any steamed vegetable of your choice.