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Chicken Igado
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1 from 1 vote

How to Cook Chicken Igado (Igadong Manok)

Chicken igado is a savory Ilokano stew made with tender chicken liver and gizzards simmered in a flavorful blend of vinegar, garlic, and spices, offering a rich and tangy taste.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken igado, igadong manok
Servings: 8 servings
Calories: 278kcal
Author: Manny

Ingredients

  • 1/2 kilo chicken fillet
  • 1/2 kilo chicken liver
  • 1/4 kilo chicken gizzard
  • 1 pc bell pepper sliced into strips
  • 1 Tbsp. achuete seeds
  • 3 Tbsp. cooking oil
  • 1/2 cup chickpeas or green peas
  • 2 pcs laurel leaves
  • 1 tsp. black pepper
  • 1/4 cup  vinegar
  • 1 tsp. salt
  • 1 pc chicken broth cube
  • 3 cloves garlic crushed
  • 1 pc medium size onion chopped
  • 1 1/2 cup water
  • 1 pc thumb size ginger slice into strips
  • 1 stalk lemon grass pounded and sliced

Instructions

How to Cook Chicken Igado:

  • Boil the chicken gizzard to remove the odor with lemon grass and ginger until tender. Then add chicken liver and boil for 5 minutes.
  • Slice the chicken fillet into strips. Slice also the chicken liver and gizzards into strips.
  • Make achuete oil by combining achuete seeds and oil and microwave for 1 minute.
  • Heat achuete oil in a wok and saute the garlic, onion then the chicken fillet.
  • Simmer for a few minutes until the liquid has evaporated. Then add the liver and gizzard and stir-fry for 3 minutes.
  • Pour water and simmer again until the chicken meat, and gizzard is already tender.
  • Add the pepper and laurel leaves. Allow the liquid to evaporate then pour the vinegar and broth cube.
  • Simmer again for 3 minutes then add the chick peas and bell pepper.
  • Simmer again for 3 minutes then add the salt or patis (fish sauce) and adjust or add a little more to suit  your taste.
  • Transfer in a serving plate and serve hot.

Video

Notes

Cooking Tips:

Properly Boil the Gizzards

Boiling chicken gizzards with lemon grass and ginger not only tenderizes them but also removes any strong, gamey odor. Make sure to boil them until they are tender to avoid a rubbery texture later in the dish. This technique enhances the flavor while making the gizzards more enjoyable to eat.

Achieve the Perfect Color with Achuete Oil

To make vibrant achuete oil, combine achuete seeds and oil and microwave them for just a minute. This gentle method extracts the color without burning the seeds, giving your dish its signature golden-red hue. Remember to strain the seeds before using the oil for a smooth, rich color.

Simmer the Vinegar Correctly

When adding vinegar to the dish, allow it to simmer uncovered for a few minutes before stirring. This step helps cook off the sharp, overpowering sourness and melds the flavors together more harmoniously. It ensures that the acidity balances the richness of the liver and gizzards perfectly.