How to Make Chicken Liver Adobo? Perhaps the most famous Filipino dish and Filipinos can cook any meat as well as veggies as adobo. If you’d ask any foreigner exactly what Filipino dish they enjoyed, they would mostly say it is Adobo ~ especially speaking about Chicken adobo or the Chicken Pork adobo blend.
Now, here is another version of Adobo we enjoy it is chicken liver Adobo. People that aren’t using it enough. However, I tell you, as soon as you’ve attempted this, I bet you’ll like it and its yummy taste. And I’ve read a post that says the chicken liver is stuffed with vitamin A, folate, B12, Iron, and protein. It’s amazingly low in fat and has no carbohydrates.
I enjoy this adobo version with a thick sauce. And my picky-eater daughter loves this dish. It’s Adobo, recall? So who wouldn’t like it?
Chicken Liver Adobo Recipe
Ingredients:
- Vegetable oil – 2 tablespoons
- Annatto seeds – 1 tablespoon
- Whole chicken thighs (separated into drumsticks) – 3 pounds
- Kosher salt – 1 tablespoon (add more to taste)
- Distilled white vinegar – 4 cups
- Whole black peppercorns – 2 teaspoons
- Bay leaves – 3
- Garlic cloves, sliced – 6
- Large yellow onion, halved and cut lengthwise into 1/2-inch-thick pieces – 1
- Chicken liver, dried and rinsed – 1 pound
Instructions
-
Prepare Chicken Liver:
- Cut the chicken liver into small pieces for easier cooking.
-
Infuse Oil with Annatto Seeds:
- Heat a large Dutch oven over high heat.
- Add 2 tablespoons of vegetable oil and 1 tablespoon of annatto seeds.
- Cook until the oil turns deep red, about 4 minutes.
- Remove and discard the seeds using a slotted spoon.
-
Cook Chicken:
- Add chicken drumsticks and thighs to the pot.
- Pour in 4 cups of white vinegar.
- Add 1 tablespoon of kosher salt, 2 teaspoons of peppercorns, and 3 bay leaves.
- Bring to a boil.
- Lower heat to maintain a constant simmer.
- Cook for about 45 minutes, stirring occasionally, until chicken is cooked and liquid is reduced.
-
Brown Garlic, Onion, and Liver:
- Transfer cooked chicken to a plate with tongs.
- Return pot to heat.
- Add sliced garlic, onion pieces, and prepared chicken liver to the pot.
- Fry in the remaining fat, stirring until golden brown and sticky, about 15-20 minutes.
-
Combine and Finish:
- Return the chicken to the pot.
- Gently stir for about 3 minutes, ensuring chicken is warmed through and coated in the sauce.
- Remove from heat.
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Serve:
- Serve the chicken liver adobo hot for the best flavor.
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