Focused recipe
Chicken Liver and Gizzard Adobo
Indulge in Chicken Liver and Gizzard Adobo, a Filipino favorite with tender chicken parts simmered in a savory, tangy adobo sauce. Just make sure to prepare bowls of white rice before digging in!
Filipino Updated 6/4/2015
Ingredients
Measured from the catalog payload.
- 1 lb chicken gizzard
- 1 lb chicken liver
- 1/2 cup all-purpose flour
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 teaspoon garlic powder
- 4 to 6 pieces dried bay leaf
- 1 teaspoon peppercorn
- 4 to 5 cloves crushed garlic
- 3/4 cup water
- salt
- 2 tablespoons green onion chopped
- 4 tablespoons cooking oil
Instructions
11 cooking steps
- Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
- Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
- Heat the cooking oil in a frying pan.
- Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
- On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
- Put-in the gizzard and pan-fried liver. Stir.
- Add the soy sauce and water. Let boil.
- Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
- Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
- Turn the heat off. Transfer to a serving plate.
- Top with chopped green onions. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Chicken chicken adobo Public recipe Revision 1