Chicken and Liver Adobo is a tasty version of Adobong Manok. It makes use of both chicken and chicken liver, along with oyster sauce. This goes very well with warm rice. In fact, I even exceeded my 1 cup of rice per meal limit.
How to Cook Chicken and Liver Adobo
The use of chicken liver makes this dish flavorful. It is still simple to make. I cooked it like any regular adobo. The only additional steps are frying the liver and mashing it afterwards.
Start to fry the liver by heating oil in a pan. Fry one side for 1 minute. Turn it over and do the same to the opposite side. Continue frying while continuously flipping the liver until it gets cooked completely. Remove the liver from the pan afterwards and set it aside to cool down. Don’t worry about the liver particles on the pan. It will be deglazed later.
Continue cooking using the remaining oil. Saute garlic for 1 to 20 seconds. Add the chicken pieces and fry for 15 seconds per side. Pour vinegar next and let it boil. This is the time to deglaze the liver particles sticking at the bottom of the pan. Gently scrape the liver until it dissolves in the liquid. cover the pan and continue cooking for 3 minutes.
I really like my adobo to have a nice chicken flavor that complements with the rich taste of the liver. For this reason, I add a piece of Knorr Chicken Cube. It works really well for this adobo version.
Continue cooking the chicken for 15 minutes. While waiting, mach the fried liver. You don’t need to mash it perfectly, it can come-out with some lumps. Add the mashed liver in the pan. Cook for 15 to 20 minutes before serving.
Try this tasty Chicken and Liver Adobo recipe. Enjoy it with your family.