What is the key to tender chicken livers?

Gently simmer the livers and avoid overcooking to maintain a soft, delicate texture.

Can I substitute chicken livers with another protein?

Pork or chicken pieces can replace livers for varied flavor and texture.

What garnishes pair well with this dish?

Fresh spring onions, garlic fried rice, and pickled vegetables enhance its taste.

How do I balance the sauce flavor?

Add a touch of sugar for sweetness or adjust soy sauce and vinegar to preference.

Is this dish suitable for gluten-free diets?

Use gluten-free soy sauce to ensure the dish is safe for gluten-free needs.

What tools are needed for preparation?

A large skillet, mixing bowls, knife, cutting board, and cooking spoon are recommended.

Adobong Atay ng Manok simmered in tangy soy-vinegar sauce with garlic and chicken livers

Savory Adobong Atay ng Manok simmers in a rich, garlicky soy-vinegar sauce, ready to serve. | cookingwithbrielle.com

Adobong Atay ng Manok features succulent chicken livers gently simmered in a harmonious blend of soy sauce, cane vinegar, and aromatics. The dish boasts a robust, tangy flavor intensified by garlic, onion, and a touch of ginger, while peppercorns and bay leaf deliver earthy notes. Perfect with steamed rice, this comforting Filipino main is quick to prepare and suitable for those seeking gluten-free and dairy-free options. For added richness, try including liver spread or coconut milk. Avoid overcooking for a smooth texture; garnish with spring onions for freshness.

This rich and savory Adobong Atay ng Manok brings together tender chicken livers in a garlicky sour and salty sauce that clings to every bite. It is a deeply flavorful main course that transforms simple ingredients into an unforgettable meal, perfect with hot steamed rice for a filling weeknight dinner or special family gathering.

When my kids get home hungry and I only have a few pantry staples on hand this is my go to comfort food. The deep flavors remind me of quiet family dinners when the house is still and everyone reaches for seconds.

Ingredients

Chicken livers: Fresh chicken livers are tender and soak up flavor. Choose ones with a shiny smooth surface and a mild scent for best quality.
Soy sauce: The base of the adobo sauce gives saltiness and umami. Use gluten free soy sauce if you are sensitive.
Cane vinegar or white vinegar: The acidity balances richness. Filipino cane vinegar is gentle and not too sharp.
Water: Helps create a silky sauce that coats each piece without too much intensity.
Bay leaf: Adds a layer of aroma. Whole dried bay leaves work best so you can easily remove them.
Whole black peppercorns: Lends a fragrant subtle heat. Crush lightly for stronger flavor.
Sugar: Adds a hint of sweetness to balance the tang if you want a rounder taste. Granulated or muscovado are both good.
Garlic: Fresh garlic infuses the sauce. Choose firm cloves with no green sprouts.
Onion: Sliced onion brings sweetness once sautéed. Yellow or red onions both work.
Ginger: Optional but brightens the savory aroma. Use ginger that is plump and smooth for max freshness.
Cooking oil: A little oil prevents sticking and helps the aromatics become golden.
Spring onions: For garnish and a fresh finish. Pick firm stalks with bright green tips.

Instructions

Marinate the Chicken Livers:: Combine cleaned chicken livers with two tablespoons soy sauce and half the minced garlic in a bowl. Let sit for ten minutes to allow the flavors to penetrate while you prepare the other ingredients.
Sauté the Aromatics:: Heat oil in a large skillet over medium heat. Add sliced onion remaining minced garlic and ginger if using. Stir slowly for two to three minutes until soft and fragrant without browning.
Brown the Livers:: Add marinated chicken livers to the pan. Turn pieces occasionally for two to three minutes just until their surfaces become lightly brown and seared but not fully cooked inside. This stops them from breaking up later.
Add Sauce Components:: Pour in the remaining soy sauce vinegar water bay leaf whole peppercorns and sugar if using. Stir everything gently to combine taking care not to break up the livers.
Simmer to Perfection:: Bring the mixture to a gentle boil then immediately lower the heat. Let simmer without a lid for ten to twelve minutes or until the chicken livers are cooked through but still tender and the sauce is slightly thickened. Adjust thickness by simmering longer for thicker or adding a little water for thinner sauce.
Finishing Touches:: Taste and tweak seasoning as desired. Remove the bay leaf. Carefully transfer everything to a serving dish. Garnish with sliced spring onions for color and fresh bite. Serve hot with plenty of steamed rice.

Close-up of Filipino Adobong Atay ng Manok, glistening with sauce, garnished with fresh scallions. | cookingwithbrielle.com

Chicken livers are my secret ingredient for a super satisfying adobo. Their creamy texture and rich flavor catch every bit of sauce my whole family loves. The comfort of this meal always sparks stories about childhood and laughter around the table.

Storage Tips

Let leftovers cool fully before placing in an airtight container in the fridge and they will keep for up to three days. To reheat gently warm over low heat on the stove adding a splash of water if sauce thickens too much.

Ingredient Substitutions

If you do not have chicken livers you can swap in pork liver or a mix of chicken thighs and gizzards for a different texture. Coconut aminos or tamari work if you want a soy free version. Apple cider vinegar gives a fruitier tang compared to the classic cane vinegar.

Serving Suggestions

Adobong Atay ng Manok shines next to simple steamed jasmine rice or garlic fried rice. If you want something crunchy add pickled vegetables like atsara or a crisp green salad for balance. A little fresh chili or fried egg on top brings extra comfort.

Cultural and Historical Notes

Adobo is a beloved staple in Filipino kitchens and each region or family brings their own twist. Using chicken livers in adobo is a frugal and flavorful way to enjoy this dish using every part of the chicken. The play of salty sour and savory flavors in adobo is meant for sharing and long lingering meals.

Seasonal Adaptations

In cooler months a splash of coconut milk makes the sauce creamier and richer. During summer pair with tangy mango or cucumber salad for a refreshing side. In rainy season serve with extra garlic for warmth and comfort.

Success Stories

Many friends who thought they did not like liver have changed their minds after trying this recipe. It is a comforting meal that gets requested at every potluck. Even my mom once texted for the recipe after tasting it.

Freezer Meal Conversion

Double the recipe and freeze portioned servings in freezer safe containers for up to two months. Thaw in the fridge overnight before gently reheating. The flavors deepen and mellow after freezing making it even better.

Delicious plate of Adobong Atay ng Manok; aromatic chicken livers in perfectly balanced flavors. | cookingwithbrielle.com

Anytime I bring this to gatherings it disappears fast. People love this unique twist on classic adobo and the conversation that follows always fills the kitchen with happiness.

Questions & Answers About the Recipe

→ What is the key to tender chicken livers?: Gently simmer the livers and avoid overcooking to maintain a soft, delicate texture.
→ Can I substitute chicken livers with another protein?: Pork or chicken pieces can replace livers for varied flavor and texture.
→ What garnishes pair well with this dish?: Fresh spring onions, garlic fried rice, and pickled vegetables enhance its taste.
→ How do I balance the sauce flavor?: Add a touch of sugar for sweetness or adjust soy sauce and vinegar to preference.
→ Is this dish suitable for gluten-free diets?: Use gluten-free soy sauce to ensure the dish is safe for gluten-free needs.
→ What tools are needed for preparation?: A large skillet, mixing bowls, knife, cutting board, and cooking spoon are recommended.

Adobong Atay ng Manok