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Home > Chicken + Poultry Recipes

Adobong Atay ng Manok (Chicken Liver Adobo)

BY :Bebs | Published: 07/15/ 2022 | Updated:07/12/ 2022 | 1 Comment

RECIPE VIDEO PRINT
5 from 3 votes
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If you want a healthier and budget-friendly variation of the famous Adobo, try this Adobong Atay ng Manok recipe. You get all the deliciousness of the iconic Filipino dish, but with the unique flavor and texture of chicken liver.

Adobong Atay ng Manok in a serving platter garnished with fried garlic slivers.

Pork and Chicken Adobo may have taken the front and center seats in international culinary fame, but believe me, this adobo featuring chicken liver is a great but somewhat understated contender! It tastes just as wonderful with that perfectly seared chicken liver that complements the distinct tangy-savory adobo sauce. Adobong Atay ng Manok also has the added bonus of not only being very affordable but super nutritious too!

  • Is Chicken Liver Healthy?
  • Ingredients
  • Recipe Video
  • Cooking Tips
  • More Dishes with Chicken Liver
  • Serving and Storing
  • Adobong Atay ng Manok Recipe (Chicken Liver Adobo)

Is Chicken Liver Healthy?

Adobong Atay ng Manok made with seared chicken livers f

An absolute, resounding yes! Many turn their noses up at offals (organ meat) such as animal liver, which is why they are sold at lower prices. However, many do not know that the liver is considered a "superfood"! It has essential vitamins and minerals like iron, folate, and vitamins A and B12. It is also high in protein and has fewer calories and fat than most meats. Contrary to popular belief, livers do not contain toxins, so they are safe to eat.

Ingredients

Adobong Atay ng Manok Ingedients.
  • Chicken liver- make sure to buy them fresh! They should have a deep red, almost mahogany color, moist but not slimy.
  • Cooking liquids- as per the usual adobo specifications, you will need soy sauce, vinegar, and water.
  • Onion and ginger - to help mask the metallic taste of the liver.
  • Garlic - fried garlic slivers as a garnish to the dish. It also adds texture and of course a nice flavor.
  • Bay leaves- also called laurel leaves, will add a nice aroma to your adobo.
  • Peppercorns- add a touch of mild heat to the dish.
  • Cooking Oil - use any type of vegetable oil you like.
  • Long Green Chilis- this is optional. You can add it if you want to give your chicken liver adobo a zing!

Recipe Video

Cooking Tips

Steps on how to cook Adobong Atay ng Manok.
  • Soaking the chicken livers in cold water for a few minutes will help remove impurities, make them more tender, and neutralize their flavor. If you really do not like the slight metallic taste, we suggest soaking the liver in milk before cooking and rinsing it off.
  • Drain chicken livers well and let them sit in a colander or fine-mesh sieve to remove excess liquid.
  • Once you add the vinegar, do not stir! Allow it to simmer uncovered for 3 to 5 minutes until the sharp acidity cooks off.
  • Use a large pan to give the livers a good sear! I love it when they have crisp edges with tender, buttery insides.
  • Do not overcook the liver! Chicken liver cooks fast, so keep an eye on them. Once they turn opaque and brown, remove them from the heat. Over-cooking livers will make them grainy and rubbery, which will ruin the dish.
  • Some also add the chicken heart to their chicken liver adobo. You can make this dish even heartier by adding hard-boiled eggs!
Adobong Atay ng Manok in a serving platter garnished with fried garlic slivers.

More Dishes with Chicken Liver

Filipino Arroz Caldo from glutinous rice, chicken, ginger, lemongrass with hard-boiled egg and brown garlic toppings
Arroz Caldo
Pancit canton
Pancit Canton
Pork Sisig served on a sizzling plate
Sisig

Serving and Storing

Serve simply with hot steamed rice or garlic rice. Chicken liver Adobo can also be enjoyed as an appetizer or as booze food or 'pulutan'.

Store leftovers in a container with a tight-fitting lid and keep them in the fridge for up to 3 days.
You can reheat them in the microwave, but do so in a 30-second interval, or the livers might burst. You can also warm them up using a stovetop instead.

Adobong Atay ng Manok in a serving platter garnished with fried garlic slivers.
Adobong Atay ng Manok in a serving platter garnished with fried garlic slivers.
Print Review

Adobong Atay ng Manok Recipe (Chicken Liver Adobo)

5 from 3 votes
If you want a healthier and budget-friendly variation of the famous Adobo, try this Adobong Atay ng Manok recipe. You get all the deliciousness of the iconic Filipino dish, but with the unique flavor and texture of chicken liver.
Course :Dinner, Lunch, Main Course
Servings =6
Print Recipe Rate this Recipe

Ingredients
 

  • 2 pounds chicken liver
  • ½ cup soy sauce
  • ½ cup vinegar
  • 1 cup water
  • 3 pieces bay leaves
  • 1 teaspoon peppercorns
  • 3 tablespoon oil
  • 6-8 cloves garlic cut into thin slivers
  • 1 thumb ginger julienned
  • 1 medium yellow onion chopped
  • 2 pieces long green chilis chopped

Instructions
 

  • 2 pounds chicken liver
    Soak the chicken livers in cold water for minutes. (cold but not ice-cold water). Drain water and rinse with cold water. Set aside.
  • ½ cup soy sauce, ½ cup vinegar, 1 cup water, 3 pieces bay leaves, 1 teaspoon peppercorns
    In a pot, combine soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a simmer over medium heat. Let it simmer for 3-5 minutes just to remove the acidity of the vinegar.
  • Turn heat to low, and add liver one by one. Cook just until the liver turns opaque and no longer pink and becomes firm, about 5 minutes. Fish out the livers from the sauce and continue to simmer until the sauce is reduced.
  • 3 tablespoon oil, 6-8 cloves garlic
    In a skillet over medium heat, add oil then the garlic slivers. Start to stir once the oil becomes hot to prevent burning the garlic. Lower heat to low and fry the garlic just until golden and crispy then remove from oil.
  • 1 thumb ginger, 1 medium yellow onion
    Next, cook the ginger in the same oil for several seconds until lightly browned. Add the onions and cook until soft.
  • Add the chicken livers and cook until sides are browned. Pour the reduced sauce and simmer until it thickens. You can also cook it so that the sauce is almost gone.
  • 2 pieces long green chilis
    Toss in the green chilis and then turn off the heat.
  • Transfer to a serving dish and top with the toasted garlic slivers.

Nutrition

Calories: 274kcalCarbohydrates: 6gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 522mgSodium: 1254mgPotassium: 444mgFiber: 1gSugar: 1gVitamin A: 16785IUVitamin C: 30mgCalcium: 36mgIron: 14mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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  1. Francine says

    November 01, 2022 at 12:11 pm

    5 stars
    Although mine does not look as pretty as yours, it is a delicious dish. I used Indonesian Kecap manis (sweet soy sauce), and I added tofu, because the chicken liver was 1 1/2 pounds. Otherwise I cooked them as shown and described in the very detailed and clear recipe. I will make it again! At least once a month-----And I will also add the tofu again. Next time I will purchase the firm or extra firm tofu. Today I used what I had: medium firm tofu and I did not have time to press the tofu, so some of the tofu broke into pieces, but they are still delicious!

    Reply

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