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Filipino Chicken Adobo with Liver

Chicken drumsticks seared golden, liver browned, then simmered with onions, garlic, chilies, soy sauce, and vinegar for a rich, classic Filipino adobo served over rice.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 450 kcal

Equipment

  • 1 | Large pan or wok |
  • 1 Tongs
  • 1 | Wooden spoon |
  • 1 | Measuring cups |

Ingredients
  

  • 2 | lbs | chicken drumsticks |
  • 1/2 | lb | chicken livers |
  • 1 | | red onion | quartered
  • 6 | | garlic cloves | minced
  • 3 | | red chilies |
  • 2 | | bay leaves |
  • 1/2 | cup | soy sauce |
  • 1/3 | cup | vinegar |
  • 2 | tbsp | oil |

Instructions
 

  • Sear chicken drumsticks in oil until golden.
  • Brown the chicken livers quickly and set aside.
  • Sauté onion, garlic, chilies, and bay leaves.
  • Return chicken to the pan.
  • Pour in soy sauce and vinegar.
  • Simmer covered until chicken is tender.
  • Add the liver back and warm through.
  • Serve over steamed rice with sauce.

Notes

Do not overcook the liver to keep it tender.
Flavor improves after resting overnight.
Store leftovers refrigerated up to 3 days.
Reheat gently on the stove with a splash of water.