Delicious Recipe for Chicken Liver Adobo with Potato
This recipe for chicken liver adobo with potatoes is a variation on the Filipino dish adobo. The only difference is that we use pan-fried potatoes instead. This recipe is for you if you like adobo dishes. Protein and vegetables are combined in a single dish. Adobo dishes are typically made with chicken or pork. However, even chicken liver is suitable for an adobo dish. This can be easily prepared, but paying close attention to the timing is important because overcooking the liver will result in a chalky texture and possibly an unpleasant aftertaste. When cooked properly, each bite has the ideal texture: a silky, smooth, and delectable dish.
If you’re searching for a new adobo recipe, I think this is a nice one to try. Have this recipe on hand and cook it quickly. You’ll have your Filipino chicken liver adobo with potato dish ready in less than 20 minutes.
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Chicken Liver Adobo with Potato
Description
This recipe for chicken liver adobo with potatoes is a variation on the Filipino dish adobo. The only difference is that we use pan-fried potatoes instead. This recipe is for you if you like adobo dishes. Protein and vegetables are combined in a single dish. Adobo dishes are typically made with chicken or pork. However, even chicken liver is suitable for an adobo dish. This can be easily prepared, but paying close attention to the timing is important because overcooking the liver will result in a chalky texture and possibly an unpleasant aftertaste. When cooked properly, each bite has the ideal texture: a silky, smooth, and delectable dish.
If you're searching for a new adobo recipe, I think this is a nice one to try. Have this recipe on hand and cook it quickly. You'll have your Filipino chicken liver adobo with potato dish ready in less than 20 minutes.
Ingredients
Instructions
Preparation:
Peel and mince the necessary spices, such as garlic and onions. Peel and cubes the potato.
Clean the chicken liver by removing any unwanted fat, wash it and drain it thoroughly.
Cooking:
In a skillet or wok, heat the vegetable oil over medium-high heat. Pan-fry the potato cubes until they change color and the edges turn light brown. Take it out of the pan and set it aside.
In the same skillet or wok, saute the minced garlic for a few seconds, then add the minced onion and saute until fragrant and soft.
Add the chicken liver, arrange them, and cover. Cook for about 3 minutes without stirring it. Then flip and cook the other side until it turns a bit fried on the edges.
Add the freshly cracked peppercorns, dried bay leaves, oyster sauce, and soy sauce, then stir. Pour in the vinegar, cover, and cook for 5 minutes without stirring it.
After five minutes, open it and stir it. Add the pan-fried potato; add salt, black pepper, and sugar to taste. Sugar helps blend and balance the saltiness of the adobo. Adjust it accordingly.
Continue cooking for a few minutes until the sauce becomes thick and caramelized.
Add the long green chili if desired (optional).
Note: If you want a saucy adobo, adjust the amount of water to make the desired sauce. Don’t forget to adjust the taste before serving.Transfer to a serving bowl and serve hot. Happy cooking! Share and enjoy the food.
Servings 5
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 4.2g22%
- Cholesterol 563mg188%
- Sodium 862mg36%
- Potassium 631mg19%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 2.2g9%
- Sugars 1.9g
- Protein 27.1g55%
- Calcium 3 mg
- Iron 70 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.