This chicken dish is composed of chicken innards such as chicken liver, heart and gizzards. It is cooked adobo style very much like the popular chicken adobo. This dish is very easy to cook and requires less time compared to cooking pork or chicken adobo. So if chicken liver and gizzards and adobo are your favorite food, I’m sure you will also love this chicken liver and gizzards adobo.
Chicken Liver and Gizzards Adobo
If you’re a fan of Filipino food, you’ve likely come across adobo in its many delicious forms. But have you ever tried chicken liver and gizzard adobo? This dish is a variation on the classic adobo recipe, focusing on chicken innards such as liver, heart, and gizzards. Despite being less common than the usual pork or chicken adobo, it’s a hearty meal that delivers the same bold flavors, all while being quick and easy to prepare.
Whether you’re a seasoned cook or a beginner looking to expand your culinary skills, chicken liver and gizzard adobo offers a fantastic way to introduce yourself to the world of offal—an often underappreciated part of the chicken.
Choosing Your Chicken Innards
When buying chicken innards from the wet market, you’ll often find the liver and heart attached to the gizzards. If you’re purchasing from a supermarket, you may find them already separated. Each has its own unique texture and flavor, making this dish a medley of tender, creamy liver and firm, chewy gizzards.
One of the advantages of buying these innards fresh from the market is the absence of preservatives. Fresh chicken liver and gizzards have a richer taste, but keep in mind that you should purchase them early in the day to ensure they’re fresh. Always select a trusted vendor to avoid buying innards that are close to spoiling.
Gizzards often come with a layer of visceral fat, which you’ll need to remove before cooking. It can be a bit tedious to clean, but the effort pays off in flavor and texture. You’ll also need to wash the liver thoroughly and remove any attached heart before starting the recipe.
Health Considerations
While chicken liver is rich in nutrients, particularly iron and vitamin A, it’s best to eat it in moderation. Liver is known to increase uric acid levels if consumed in large amounts, which could lead to health issues such as gout. So, while this dish is undeniably delicious, enjoy it in moderation to maintain a balanced diet.
On the other hand, chicken gizzards, though less tender, are an excellent source of protein. They require more cooking time than the liver due to their tough texture, but once tenderized, they add a unique chewiness that contrasts beautifully with the softness of the liver. If you’re in a hurry, you can use a pressure cooker to speed up the process.
Preparing the Chicken Gizzards
Cleaning the gizzards is perhaps the most labor-intensive part of this dish. When bought fresh from the wet market, gizzards often come with visceral fat and a slimy membrane that needs to be removed. The membrane, if not cleaned properly, can lead to a rubbery texture that detracts from the overall dish. I find it helpful to scrub the gizzards with salt to remove any remaining slime. Once clean, they’re ready to be cooked until tender.
If you’ve got some extra time and patience, you can use a regular pot to simmer the gizzards until soft. But for those who want to save time, using a pressure cooker is the way to go. This method can cut your cooking time in half without compromising on flavor or texture.
Cooking the Dish
Like any adobo recipe, this version starts by sautéing garlic and onions in oil, infusing the dish with its aromatic base. The gizzards go into the pan first since they take longer to cook. After a brief stir, a combination of soy sauce, vinegar, and spices is added to create the signature adobo sauce.
One key tip when cooking adobo is to avoid stirring the pot after adding the vinegar—this helps keep the flavors sharp and prevents the vinegar from losing its potency. Once the gizzards are nearly tender, the liver and heart are added, and everything is simmered until the sauce thickens.
Timing is crucial when cooking liver. Overcooking it can result in a tough, crumbly texture, which is far from appetizing. A perfectly cooked liver should be tender, smooth, and almost creamy. In just five to ten minutes, the liver will absorb the flavors of the sauce while remaining moist and soft.
A Brief History of Adobo
Adobo has long been a staple of Filipino cuisine, with its origins dating back to the pre-colonial era. The method of marinating meat in vinegar and salt was an effective way to preserve food in the tropical climate of the Philippines. When the Spanish colonizers arrived, they named the dish “adobo,” derived from the Spanish word “adobar,” meaning “to marinate.”
While the Spanish name stuck, the technique itself is deeply rooted in indigenous cooking practices. Over time, Filipino adobo has evolved to include a variety of proteins, including pork, chicken, seafood, and, of course, chicken innards. The addition of soy sauce to the recipe came later, likely introduced by Chinese traders who had a significant influence on Filipino cuisine.
Adobo’s adaptability is one of its strengths. Whether you’re cooking with meat or offal, its combination of vinegar, soy sauce, garlic, and peppercorns brings out a savory, tangy flavor that appeals to all tastes.
Serve It Up
This chicken liver and gizzard dish pairs perfectly with a heaping plate of steamed rice. The richness of the liver, combined with the chewy texture of the gizzards and the tangy sauce, makes for a hearty and satisfying meal. It’s a comforting dish that’s easy to prepare, even for beginners.
Though not as commonly served as its pork or chicken counterparts, this version of adobo is a hidden gem in Filipino cooking. Give it a try—you might just find a new favorite dish that’s packed with flavor and history.
How to Cook Adobong Atay Balunan
Ingredients
- 1/2 kilo chicken liver
- 1/2 kilo chicken gizzard
- salt for cleaning the gizzards
- 1 pc onion minced
- 4 cloves garlic minced
- 3 pcs laurel Leaves
- 2 tsp whole black pepper
- 1 Tbsp. sugar
- 2 pcs red bird's eye chili or red chili
- 1/3 cup vinegar
- 1/3 cup soy sauce
- 1/2 cup water
Instructions
How to Cook Adobong Atay Balunan
- Soak the chicken liver in water with a tablespoon of salt for 30 minutes. Stir to dissolve the salt. Then wash in running water and drain in a colander to remove excess water.
- Wash the gizzards and drain. Remove the visceral fats if any and put the gizzards in a mixing bowl then add 2 tablespoons of coarse salt or sea salt. Rub the gizzards with the salt by mashing it with a hand to remove the slime.
- Wash in running water and drain in a colander to remove excess water. Set aside.
- Heat cooking oil in a wok or pan then sauté garlic and onion until fragrant. Add laurel leaves and black pepper then stir.
- Add the gizzards first and stir for a minute. Then add vinegar, soy sauce, water, sugar and red chili and bring to a boil but do not stir.
- Cover and reduce heat to low. Then simmer for 20 to 35 minutes until the gizzards are almost tender. Add more water if the liquid is going dry.
- Add the chicken liver and heart then stir. Simmer until the sauce is reduced for about 5 to 10 minutes. Do not overcook the liver.
- Serve hot with cooked rice.
Notes
Cooking Tips:
Buying the chicken liver and gizzards
If you bought a chicken liver and gizzards in the wet market, separate the gizzards from the chicken liver and heart. Most of the time the chicken liver and heart is still attached to the gizzards when you bought it from the wet market. In the supermarkets, you buy then separate. So whichever you are using, they can be used in cooking this dish.Properly Clean the Chicken Gizzards
Before cooking, make sure to thoroughly clean the chicken gizzards by removing any visceral fat and slime. Scrubbing the gizzards with salt or baking soda helps eliminate the slippery texture and ensures they cook evenly. Rinse them well under running water before proceeding with the recipe to enhance both flavor and texture.Do Not Overcook the Chicken Liver
Chicken liver cooks quickly and can become tough and crumbly if overcooked. To maintain its smooth and creamy texture, simmer it for only about five to ten minutes until it just absorbs the adobo sauce. Keeping a close eye on it will result in tender and flavorful liver that complements the gizzards perfectly.Let the Vinegar Simmer Without Stirring
One essential step in making adobo is to allow the vinegar to boil for a few minutes without stirring. This process helps the vinegar retain its sharpness and allows the tangy flavor to fully develop in the dish. Stirring too early can dull the vinegar's acidity, resulting in a less vibrant sauce.
