Chicken Liver Adobo – Rich and Savory Filipino Ulam with Bold Flavor

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What is Chicken Liver Adobo?

Chicken Liver Adobo is a flavorful Filipino ulam that uses chicken liver simmered in the classic adobo mix of soy sauce, vinegar, garlic, and spices. Compared to regular chicken adobo, this version is richer and more indulgent because of the liver’s naturally creamy texture. It’s commonly prepared as a quick home-cooked dish or served as pulutan, making it a versatile and satisfying option for everyday meals.

Why Masarap?

Masarap ang Chicken Liver Adobo dahil malinamnam at slightly creamy ang atay kapag tama ang pagkakaluto. The adobo sauce coats the liver perfectly, balancing alat, asim, at konting alat mula sa bawang at paminta. Kapag hindi overcooked, the liver stays soft and smooth, perfect ipares sa mainit na kanin. Simple pero very comforting ang lasa.

Best Enjoyed For

Chicken Liver Adobo is best enjoyed for lunch, dinner, or as a pulutan-style ulam, lalo na kapag bagong luto at mainit-init pa.

Ingredients

• ¾ kilo chicken liver (with heart, optional)
• ⅓ to ½ cup vinegar
• 2 tablespoons soy sauce
• Cooking oil
• 2 bay leaves
• 1 head garlic, chopped (for frying)
• 1 large head garlic, minced
• 1 medium onion, sliced
• Whole black peppercorns
• Sugar (optional, to balance flavor)

How to Cook Chicken Liver Adobo

Step 1: Fry the Garlic

1. Heat oil in a pan and fry about ⅓ of the chopped garlic until golden and crisp.
2. Remove and set aside—this will be used as topping later.

Step 2: Cook the Liver (Important Timing Tips)

3. Add more oil to the pan and lightly fry the chicken liver in batches.
4. Cook each batch for 1½ to 2 minutes per side only.
   • Tip: Do not overcook at this stage. The liver should be lightly browned outside but still soft inside.
5. Remove from pan and set aside.

Step 3: Build the Adobo Sauce

6. Reduce excess oil, then sauté the minced garlic and onions until fragrant and soft.
7. Return the fried chicken liver (and heart) to the pan.
8. Add vinegar, soy sauce, bay leaves, and peppercorns.
9. Let it boil uncovered for 2 minutes to mellow the vinegar before stirring.

Step 4: Simmer

10. Lower the heat, cover, and simmer for 5–7 minutes only.
    • This gentle simmer finishes cooking the liver without making it tough.
11. Taste and adjust—add a little water if needed or a pinch of sugar to balance saltiness.
12. Transfer to a serving plate and top with fried garlic.

Serving Suggestions

Chicken Liver Adobo is best served with steamed rice to balance its rich flavor.

For a classic adobo-style meal, it pairs well with No Measure Chicken Adobo if serving multiple ulam.
It also goes well with vegetable sides like Ginisang Ampalaya or budget-friendly dishes such as Tokwa at Baboy for a complete Filipino spread.

Storage Tips

• Store leftovers in an airtight container.
• Refrigerate and consume within 1–2 days.
• Reheat gently over low heat to avoid overcooking the liver.
• Avoid repeated reheating, as liver toughens easily.

Frequently Asked Questions

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