Chicken and Liver Adobo
Chicken and liver cooked inadobo style with oyster sauce
Servings: 4 people
- 1 ½ lbs. chicken cut into serving pieces
- 3 ounces chicken liver
- 1 piece Knorr Chicken Cube
- 2 cups water
- 8 cloves garlic crushed
- 1 teaspoon whole peppercorn
- 5 pieces dried bay leaves
- 3 tablespoons oyster sauce
- 5 tablespoons cane vinegar
- 3 tablespoons cooking oil
Heat oil in a pan. Pan-fry chicken liver until thoroughly cooked. Remove from pan. Set aside.
Using the remaining oil, saute garlic for 15 seconds. Add chicken pieces. Fry each side for 15 seconds.
Pour vinegar. Let boil. Deglaze the chicken liver particles by gently scraping the bottom of the pan. Cover and cook in medium heat for 3 minutes.
Add oyster sauce, whole peppercorn, dried bay leaves, and water. Let boil.
Add Knorr Chicken Cube. Cover the pan. Cook for 15 minutes.
Mash the fried chicken liver. Add it back to the pan. Stir and cook for 15 to 20 minutes.
Transfer to a serving plate. Serve with warm rice.
Calories: 509kcal | Carbohydrates: 5g | Protein: 36g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 201mg | Sodium: 749mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2671IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 4mg