Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying.
This recipe has a little deviation from the original recipe because I dredged the liver in flour and pan-fried it first before making it into an adobo dish. The traditional recipe do not do it this way. I deviated in order to give the liver a better texture and to thicken the sauce of this adobo dish. I also love the flavor of fried chicken liver and I thought that it helped improved the overall taste of the dish.
You see, chicken liver is full of flavor; it is the reason why Sisig recipes always call for it. Imagine how flavorful this dish is, and that is why I had my rice consumption doubled when I had it.
Try this Chicken Liver and Gizzard Adobo Recipe (Adobong Atay at Balun-balunan). Let me know what you think.
Chicken Liver and Gizzard Adobo
Ingredients
- 1 lb. chicken gizzard
- 1 lb. chicken liver
- 1/2 cup all-purpose flour
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 teaspoon garlic powder
- 4 to 6 pieces dried bay leaves
- 1 teaspoon whole peppercorn
- 4 to 5 cloves crushed garlic
- 3/4 cup water
- Salt to taste
- 2 tablespoons chopped green onion
- 4 tablespoons cooking oil
Instructions
- Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
- Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
- Heat the cooking oil in a frying pan.
- Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
- On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
- Put-in the gizzard and pan-fried liver. Stir.
- Add the soy sauce and water. Let boil.
- Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
- Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
- Turn the heat off. Transfer to a serving plate.
- Serve. Share and enjoy!
Nutrition
Arthur Kho says
the gizzard is boiled 60 minutes? or 6 minutes?
Vanjo Merano says
I suggest that you read the recipe above. Because chicken gizzard is tough and chewy, it requires to be boiled for 60 to 90 minutes or until tender.
Maria k says
Hi, I cant see when the onion is added?
Vanjo Merano says
If you are referring to the scallions or chopped green onion, it is added as a garnish on top before serving the dish.
Mayette says
Thank you for the recipe. My husband loved it ????
Kristine says
Lagi lang ako pumupunta sa website ng Panlasang Pinoy at nanunuod ng videos at nagbabasa ng instructions para maluto ko yung mga putahe na hindi ko pa alam lutuin. Napaka simple at dali ng paraan at malinaw kung paano ito binibigay ni Vanjo. Lahat ng niluto ko na binasa at napanuod ko dito, masasarap ang kinalabasan! Buti na lang may ganitong website. Salamat sa lahat ng recipe at sa pagta-tyaga sa pag video pag gawa ng recipes. Lahat masasarap! God bless you!
Kevin G says
Thanks for this, Vanjo! Ive been a fan of your work since 2013 and it has never disappointed me.
Brenda says
I just cooked this recipe…And my brother liked it.we are abt to have dinner,my tatay and I, that’s our main dish.Thanks for teaching me how to cook it…Cheers!
Noime says
Thank you for your teaching us how to cook properly:)
Noime says
Your my inspiration to cook
Chuchu says
SARAP!!! Dami ko nakain rice now hehehe. Thanks again Vanjo… wala munang diet now hehehe. 4 cups….. salamat talaga. Bukas yung Fiesta Menudo mo nmn.
Vanjo Merano says
You are welcome. Glad you liked it 🙂
MJ Nabat says
Thank you for this recipe kuya. Im so excited to cook this
Vanjo Merano says
you are welcome, MJ. Please let me know the result.
Ian John says
Wow! Sarap! Thanks for sharing this! 😀
Rachelle Calero says
I’ve made it! Nice and tasty! 🙂 Thank you so much!
Vanjo Merano says
You’re welcome
Reza Cooper says
Vanjo, you truly are a blessing ☺ Thank you for the recipe ☺
Reza
Dubai, UAE
Vanjo Merano says
It is my pleasure, Reza. Happy cooking!
Tony Aguila says
Yum! But I don’t see a way, again, to print or save this recipe aside from printing the whole web page.
joven says
you can copy and paste the recipe only microsoft word and print it.
Abel Sy says
yumm
Bennie Robles says
My favorite pulutan. Thank you sir Vanjo
Vanjo Merano says
I agree. This makes a good “pulutan” and can also be eaten with rice.
…always here to help.
Choy says
OMG kuya, this is my favorite dish. I have to try your version because it looks yummy. Thanks for sharing!
Vanjo Merano says
You’re welcome. Please do and kindly send me your feedback.