Chicken liver adobo is a rich, savory variation of classic Filipino adobo made with tender chicken, chicken livers, vinegar, garlic, peppercorns, and bay leaves. The liver gives the sauce a deeper, more robust flavor, while the vinegar keeps the dish bright and balances the richness.
In this version, the chicken is slowly braised until tender, while the liver is browned separately and added near the end so it stays tender instead of becoming dry or grainy. The sauce is reduced until it lightly coats the chicken and liver, making it especially good served over steamed rice.
If you enjoy Filipino comfort food, you may also want to try my Filipino chicken adobo, homemade beef tapa, or beef caldereta. For dessert, Maja Blanca is another classic Filipino recipe worth trying.
Chicken Liver Adobo Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon annatto seeds
- 3 pounds (1.36 kg) bone-in chicken thighs and drumsticks
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1¼ cups (300 ml) distilled white vinegar
- 1 cup (240 ml) water or low-sodium chicken broth
- 2 teaspoons whole black peppercorns
- 3 bay leaves
- 6 garlic cloves, sliced
- 1 large yellow onion, sliced into ½-inch-thick pieces
- 1 pound (450 g) chicken livers, trimmed and patted dry
Instructions
- Infuse the oil: Heat the vegetable oil and annatto seeds in a large Dutch oven over medium-low heat for 2 to 3 minutes, until the oil turns deep orange-red. Don’t let the seeds burn. Remove and discard them with a slotted spoon.
- Brown the chicken: Pat the chicken dry and season with the salt and black pepper. Increase the heat to medium-high and brown the chicken in the annatto oil for 3 to 4 minutes per side. Work in batches if needed, then transfer the chicken to a plate.
- Cook the onion and garlic: Reduce the heat to medium. Add the onion and cook for about 4 minutes, until it begins to soften. Add the garlic and cook for another 30 seconds.
- Braise the chicken: Return the chicken to the pot. Pour in the vinegar and water or broth, then add the peppercorns and bay leaves. Bring to a gentle boil and let it cook uncovered for 2 minutes without stirring. Reduce the heat, partially cover, and simmer for 30 to 35 minutes, turning the chicken once, until nearly tender.
- Brown the liver: While the chicken cooks, heat a small amount of oil in a separate skillet over medium-high heat. Add the chicken livers in a single layer and cook for about 2 minutes per side, just until browned on the outside. They don’t need to be fully cooked yet.
- Finish the adobo: Add the browned liver to the chicken and simmer uncovered for another 5 to 8 minutes. Gently stir once or twice as the sauce reduces. The chicken should reach 165°F (74°C), and the liver should be cooked through but still tender.
- Adjust the sauce: Taste the sauce and add more salt if needed. If it’s still too thin, remove the chicken and liver and simmer the sauce for a few additional minutes until slightly reduced and glossy.
- Serve: Return everything to the sauce and spoon it over the chicken and liver. Serve hot, preferably with steamed rice.
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