MINOLAURIC Adobo sa Dilaw
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Ingredients
  • 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
Directions
  1. Heat Minola Coconut Oil in a pot.
  2. Saute garlic and onion and cook until onion becomes translucent.
  3. Add the sliced turmeric and cook for about 20 seconds.
  4. Add the chicken pieces, peppercorn, and bay leaves and water.
  5. Bring to a boil and simmer for 30 to 45 minutes.
  6. Add additional water as necessary, remember that you want this to be saucy and oily and not soupy.
  7. Pour-in the vinegar, bring to a boil without stirring. Let boil for 15 seconds allowing the vinegar to cook.
  8. Stir and then add the sugar and fish sauce.
  9. Serve with steamed rice and any steamed vegetable of your choice.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2013/12/minolauric-adobo-sa-dilaw/