Chicken Liver and Gizzard Adobo
User Reviews
5
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Prep Time
12 mins
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Cook Time
40 mins
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Total Time
52 mins
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Servings
6 people
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Calories
315 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Liver and Gizzard Adobo
Description
This Chicken Liver and Gizzard Adobo blend tenderized chicken gizzards boiled for up to 90 minutes and garlic-flavored livers pan-fried after coating in flour. Garlic is browned in oil to provide a fragrant base before adding the cooked meats.
The dish simmers in a mixture of soy sauce, vinegar, crushed garlic, bay leaves, and whole peppercorns, balancing salty and acidic flavors characteristic of adobo. The cooking process softens the proteins while maintaining some bite from the gizzards and a slight crisp from the pan-fried liver.
Chopped green onions garnish the dish for freshness and mild pungency. This adobo variant pairs well with plain rice to absorb the sauce, suitable for home meals needing flavorful, protein-rich components.
Cleaning the gizzards thoroughly before cooking is essential to remove membranes and impurities. Marinating the liver briefly with garlic powder and salt improves its seasoning before frying. Simmering times ensure meats are cooked through and absorb the sauce flavor fully.
Ingredients
- 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 bay leaves dried
- 1 teaspoon black peppercorn whole
- 4 to 5 cloves garlic crushed
- 3/4 cup water
- salt to taste
- 2 tablespoons green onion chopped
- 4 tablespoons neutral cooking oil generic cooking oil
Instructions
- 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!
Notes
- Clean chicken gizzards by rubbing them in cold water, removing the tough outer membrane, and trimming excess fat before rinsing and drying.
- Boil gizzards covered for 60 to 90 minutes until tender before including them in the recipe.
- Marinate chicken liver with garlic powder and salt for 10 minutes for enhanced flavor before frying.
- Dredge liver in all-purpose flour and pan-fry briefly for a crispy outside while keeping the inside moist.
- Simmer the combined ingredients with vinegar, soy sauce, garlic, bay leaves, and peppercorns to meld flavors and achieve the signature adobo taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 315kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 466mg | 155% |
| Sodium | 1248mg | 52% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 8556IU | 171% |
| Vitamin C | 19mg | 21% |
| Calcium | 37mg | 4% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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