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:

1. Vegetable oil – 2 tablespoons
2. Annatto seeds – 1 tablespoon
3. Whole chicken thighs (separated into drumsticks) – 3 pounds
4. Kosher salt – 1 tablespoon (add more to taste)
5. Distilled white vinegar – 4 cups
6. Whole black peppercorns – 2 teaspoons
7. Bay leaves – 3
8. Garlic cloves, sliced – 6
9. Large yellow onion, halved and cut lengthwise into 1/2-inch-thick pieces – 1
10. Chicken liver, dried and rinsed – 1 pound

Instructions

1. Prepare Chicken Liver:

   • Cut the chicken liver into small pieces for easier cooking.

2. 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.

3. 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.

4. 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.

5. 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.

6. Serve:

   • Serve the chicken liver adobo hot for the best flavor.

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