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Chicken Liver and Gizzard Adobo

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Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying.

Chicken Liver and Gizzard Adobo Recipe

This recipe has a little deviation from the original recipe because I dredged the liver in flour and pan-fried it first before making it into an adobo dish. The traditional recipe do not do it this way. I deviated in order to give the liver a better texture and to thicken the sauce of this adobo dish. I also love the flavor of fried chicken liver and I thought that it helped improved the overall taste of the dish.

You see, chicken liver is full of flavor; it is the reason why Sisig recipes always call for it. Imagine how flavorful this dish is, and that is why I had my rice consumption doubled when I had it.

Try this Chicken Liver and Gizzard Adobo Recipe (Adobong Atay at Balun-balunan). Let me know what you think.

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5 from 5 votes

Chicken Liver and Gizzard Adobo

Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings 6
Author Vanjo Merano

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 dried bay leaves
  • 1 teaspoon whole peppercorn
  • 4 to 5 cloves crushed garlic
  • 3/4 cup water
  • Salt to taste
  • 2 tablespoons chopped green onion
  • 4 tablespoons 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.
  • Serve. Share and enjoy!

Nutrition

Serving: 6g

Chicken Liver and Gizzard Adobo_

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Comments

  1. OMG kuya, this is my favorite dish. I have to try your version because it looks yummy. Thanks for sharing!

    Reply

  4. Yum! But I don’t see a way, again, to print or save this recipe aside from printing the whole web page.

    Reply

  9. SARAP!!! Dami ko nakain rice now hehehe. Thanks again Vanjo… wala munang diet now hehehe. 4 cups….. salamat talaga. Bukas yung Fiesta Menudo mo nmn.

    Reply

  12. I just cooked this recipe…And my brother liked it.we are abt to have dinner,my tatay and I, that’s our main dish.Thanks for teaching me how to cook it…Cheers!

    Reply


  14. Lagi lang ako pumupunta sa website ng Panlasang Pinoy at nanunuod ng videos at nagbabasa ng instructions para maluto ko yung mga putahe na hindi ko pa alam lutuin. Napaka simple at dali ng paraan at malinaw kung paano ito binibigay ni Vanjo. Lahat ng niluto ko na binasa at napanuod ko dito, masasarap ang kinalabasan! Buti na lang may ganitong website. Salamat sa lahat ng recipe at sa pagta-tyaga sa pag video pag gawa ng recipes. Lahat masasarap! God bless you!

    Reply

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