Adobong Atay ng Manok is a popular Filipino dish made with chicken livers that's simmered in a flavourful sauce.
Chicken liver adobo is a staple in Filipino households, loved for its simplicity and robust flavors.
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What is adobong atay ng manok
Atay ng Manok or Chicken Liver Adobo is a popular dish made with chicken livers. They are marinated and simmered in a famous adobo sauce, soy sauce, vinegar, and a variety of spices.
Adobo is a traditional Filipino cooking method where meat or vegetables are cooked in a sweet, tangy and savory sauce, creating a unique flavor profile that is beloved by many.
Chicken liver adobo is often served with steamed rice and can be enjoyed as a main dish or as a side dish in Filipino cuisine.
ingredients needed
- chicken liver
- soy sauce
- vinegar
- sugar
- onion
- garlic
- ginger
- whole peppercorns
- bay leaves
- oil
Instructions
Step 1. Marinate. In a bowl, add vinegar, soy sauce, sugar, garlic, ginger, bayleaves and peppercorns. Add the cleaned chicken livers, cover and marinade for at least an hour in refrigerator.
Step 2. Sear. In a pan, heat oil. Sear chicken liver for 2-3 minutes each side until lightly browned. Set it aside.
Sep 3. Simmer. Add remaining sauce (from the marinade) to the pan and simmer for another 5 minutes.
Add seared chicken liver and simmer in low heat, stirring occasionally, until the chicken livers are cooked through and the flavors have melded.
Cooking tips
Here are some cooking tips to keep in mind when making chicken liver adobo:
- Marinate chicken livers in adobo sauce mixture for an hour or longer to help absorb the marinade resulting in more flavourful end result.
- Choose fresh chicken livers, fresher livers are firm and have a deep red color.
- Searing in hot oil before simmering them in the sauce adds depth and richness to the dish.
- Simmer in low heat allows the flavour to meld together and helps absorb the flavor of the sauce.
- Do not over cook! They tend to cook quickly so It's important to avoid overcooking them to maintain their tenderness and avoid a dry texture. Overcooked can become tough or rubbery.
Recipe FAQ'S
Yes, absolutely! They are high in protein, it has Vitamin A, Vitamin B12 and Iron. It is a healthy addition to your diet but consumed in moderation.
This dish is so versatile. You can add boiled eggs to the recipe to make it more hearty. To do this, simply hard-boil eggs separately and add them to the chicken liver adobo during the simmering process.
Serving
Serve with steamed rice or fried rice. You can also serve this dish as an appetizer or finger food and pair them with cold drinks.
Storing
To store, let them cool down first before storing. Transfer it to a clean and dry airtight container, and glass or plastic containers with tight-fitting lids.
Store in a refrigerator up to 3 days.
You can reheat it in a saucepan over low heat, stirring occasionally until heated through, or in the microwave on a a 30 seconds interval.
More Adobo Recipe
Filipino Recipes
Recipe
Adobong Atay ng Manok (Chicken Liver Adobo)
Ingredients
- 1.5 lb chicken liver
- 1 tablespoon oil
- ½ cup soy sauce
- ¼ cup vinegar
- ½ cup water
- 1½ tablespoon brown sugar
- 2 pieces bayleaves
- ½ teaspoon whole pepercorns
- 4 cloves garlic minced
- 1 thumb-sized ginger julienned
- 1 small onion chopped
Instructions
- In a bowl, combine the vinegar, soy sauce, sugar, minced garlic, onion, ginger, whole black peppercorns, and bay leaves. Mix until well combined.
- Add cleaned chicken liver and toss until coated. Cover the bowl and refrigerate for at least 1 hour.
- In over medium heat pan, add oil. Remove the chicken from the marinade, (save the sauce for later). Sear liver in hot oil for 2-3 minutes each side until lightly browned. Set it aside.
- In the same pan, add the remaining sauce from the marinade. Let it simmer for another 4-5 minutes until sauce has reduced.
- Return seared chicken liver and simmer in low heat for 5 minutes or until cook through and the flavors have melded.
Notes
- Marinate chicken livers in adobo sauce mixture for an hour or longer to help absorb the marinade resulting in more flavourful end result.
- Choose fresh chicken livers, fresher livers are firm and have a deep red color.
- Searing in hot oil before simmering them in the sauce adds depth and richness to the dish.
- Simmer in low heat allows the flavour to meld together and helps absorb the flavor of the sauce.
- Do not over cook! They tend to cook quickly so It's important to avoid overcooking them to maintain their tenderness and avoid a dry texture. Overcooked can become tough or rubbery.
Daniele N says
A taste of home Good cooking tips!