Dive into this deeply flavorful Filipino chicken liver adobo – where tender livers are braised in vinegar, soy sauce, and garlic until glossy and irresistible. A budget-friendly ulam that’s rich in protein and iron, perfect for quick dinners or pulutan nights with beer!
🍖 Meaty & Creamy – Livers cook to a buttery-soft texture
🧄 Garlicky-Tangy – Classic adobo flavors with a mineral-rich twist
💰 Affordable Luxury – Chicken livers are cheap but decadent
🍚 Rice’s Best Friend – That thick sauce demands extra rice
✔️ Soak livers in milk – Removes bitterness (optional but recommended)
✔️ Sear livers first – Locks in juices for plump, tender bites
✔️ Simmer gently – Prevents toughening (livers cook fast!)
🍋 With calamansi wedges – Brightens the richness
🌶️ Side of siling labuyo – For spice lovers
🍻 With ice-cold San Miguel – The ultimate pulutan pairing
Fun Fact: Chicken livers are iron powerhouses – great for boosting energy!
Love adobo variations? Try Adobong Pata or Adobong Hipon next!
Tag your #AdobongAtay creations! 📸
Happy cooking! 😋❤️
Cooking Video Recipe: Adobong Atay ng Manok
Chicken liver or Adobong Atay ng Manok taste fantastic if prepared and seasoned correctly. This Chicken Liver Adobo recipe is similar to the Filipino adobo recipe, usually cooked with vinegar, soy sauce, garlic, onion, bay leaves, and black pepper. I also added some ingredients like red bell pepper, long green chili, salt and sugar to complete the excellent flavor of the recipe. If you are curious about chicken liver, this recipe is a must-try. This is simple to make and is a really appetizing dish. So what are you waiting for? Try it now.
Clean and wash the chicken liver, then place it in a bowl. Add vinegar, soy sauce, bay leaves, garlic powder, ground black pepper, and sugar. Mix well, cover, and leave to marinate for at least 30 minutes.
When done marinating, separate the chicken liver from the marinade sauce.
In a pan, preheat cooking oil and sauté sliced onion, and then set aside the sautéed onion.
In the same pan, sauté crushed garlic. Add the marinated chicken liver. Pan fry both sides for at least 30 seconds. Pour the marinade sauce and add water. Cover and simmer it over low-medium heat.
Remove the cover and add roughly sliced red bell pepper and long green chili. Season it with salt and pepper powder to taste. Adjust the saltiness to your preferred level of salty. Mix well and simmer until the sauce becomes slightly thick.
Gently remove from the pan and transfer to a serving bowl. Enjoy your meal!
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.