This Chicken Liver Adobo Recipe (Adobong Atay ng Manok) is a classic Filipino dish that combines tender chicken livers with a savory and tangy soy-vinegar sauce. This authentic recipe brings traditional Filipino flavors right to your table.
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Chicken Liver Adobo (Adobong Atay ng Manok) brings a rich, tangy flavor that’s truly Filipino. Inspired by my classic chicken adobo, beef adobo, adobo fried rice, and adobo with pineapple recipes, this dish is a winner with rice—always. Whether it's the savory crunch of Adobong Sitaw, the vibrant Adobong Dilaw with turmeric, or simply enjoying it alongside the best adobo side dishes, there's no shortage of variety when it comes to adobo.
And if you love bold, comforting Filipino flavors, you might also enjoy my Lechon Paksiw—a delicious way to turn crispy lechon into a sweet and tangy dish that pairs perfectly with rice.
If you’re a fan of chicken livers and chicken gizzards, you’re in for a treat!
Jump to:
- Why You'll Love This Recipe
- Benefits of Eating Chicken Liver
- What is the Taste of Chicken Liver
- Ingredients
- How to Make Chicken Liver Adobo
- Variations
- Storage Instruction
- What To Serve With This/ Popular Side Dishes
- Cooking tip
- Recipe FAQs
- More Adobo Variations
- More Filipino Recipes
- Did you try this recipe?
- Chicken Liver Adobo (Adobong Atay ng Manok)
Why You'll Love This Recipe
- Authentic Flavor: Delivers traditional a Filipino taste with a savory and tangy soy-vinegar sauce.
- Nutrient-Rich: Packed with essential vitamins and minerals for a healthy meal.
- Quick and Easy: Simple steps make it perfect for busy weeknight dinners.
- Budget-Friendly: Uses affordable ingredients without compromising on taste.
Benefits of Eating Chicken Liver
Eating chicken liver offers a host of health benefits, making it a nutrient-dense addition to your diet.
- Rich in Vitamins: High in vitamin A and B12, supporting healthy vision and energy levels.
- Iron-Rich: Boosts red blood cell production and prevents anemia.
- High in Folate: Essential for cell growth and function.
- Supports Immune Health: Packed with nutrients that enhance the immune system.
- Improves Brain Function: Contains choline and other vital nutrients for cognitive health.
- Nutrient-Dense: Provides a variety of essential vitamins and minerals in a small serving.
What is the Taste of Chicken Liver
Chicken liver has a distinct, rich flavor that is both savory and with a hint of sweetness. It has a creamy texture when cooked properly and can have a mild, metallic taste due to its high iron content. The strong, earthy flavor of chicken liver is often balanced with spices, herbs, and acidic ingredients like vinegar or lemon juice in recipes.
Ingredients
Here’s what you will need:
- Chicken liver, cleaned and trimmed, pat dry: Ensuring the liver is cleaned, trimmed, and patted dry helps remove any impurities and excess moisture, allowing for even cooking.
- Soy sauce, Oyster Sauce, and Sweet Soy Sauce: Adds a savory, umami flavor to this popular filipino dish and serves as a base for the adobo sauce.
- White Vinegar: Preferably Cane vinegar. Provides a tangy kick that balances the richness of the liver and enhances the overall flavor.
- Aromatics: Garlic and onion: These foundational ingredients add depth and aroma, making the dish more flavorful and fragrant.
- Spices: Bay leaf and Black peppercorns: Bay leaves add a subtle earthy flavor, while black peppercorns give a mild heat and complexity.
- Sugar: A touch of sugar adds sweetness, balancing the savory and tangy elements of the adobo sauce.
- Salt and pepper to taste: Essential for seasoning, these adjust the flavor to your preference.
- Chopped green onions or cilantro for garnish (optional): Adds a fresh, vibrant touch to the dish and a mild onion flavor.
How to Make Chicken Liver Adobo
- Marinate: In a bowl, combine the soy sauce, vinegar, and half of the minced garlic. Add the chicken liver and marinate for at least 30 minutes.
- Cook the Aromatics: Heat the cooking oil in a pan over medium heat. Sauté the remaining garlic and sliced onion until fragrant and translucent.
- Add Chicken Liver: Remove the chicken liver from the marinade (reserve the marinade) and add it to the pan. Cook until the liver is browned on all sides.
- Simmer: Pour in the reserved marinade, cup of water, bay leaves, black peppercorns, and brown sugar (if using). Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes or until the liver is fully cooked and tender.
- Season: Taste and adjust seasoning with salt and pepper. Let the sauce reduce to your desired consistency.
- Serve: Transfer the Chicken Liver Adobo to a serving dish and garnish with chopped green onions, if desired. Serve hot with steamed white rice or your favorite side dishes.
Variations
Spicy Chicken Liver Adobo: Add sliced chili peppers (such as bird's eye chili) or a teaspoon of chili flakes to the dish for a spicy kick.
Chicken Liver and Gizzard Adobo: Mix in cleaned and trimmed chicken gizzards along with the liver. Adjust the cooking time as gizzards take longer to become tender.
Adobo with Coconut Milk (Adobo sa Gata): Add a cup of coconut milk during the simmering stage for a creamy, rich twist. This variation adds a subtle sweetness and depth to the sauce.
Chicken Liver Adobo with Potatoes: Add diced potatoes to the pan along with the liver. The potatoes will absorb the flavors of the adobo sauce and provide a heartier meal.
Adobo with Bell Peppers: Incorporate sliced bell pepper during the last few minutes of cooking for added color, sweetness, and crunch.
Chicken Liver Adobo with Pineapple: Add pineapple chunks and a bit of the juice for a sweet and tangy flavor that complements the savory sauce.
Liver and Egg Adobo: Add hard-boiled eggs during the last few minutes of cooking, allowing them to soak up the flavorful sauce.
Storage Instruction
Let the Chicken Liver Adobo cool to room temperature before putting it in an airtight container and popping it in the fridge, where it’ll stay good for about 3 days.
If you’re freezing it, make sure it’s completely cooled, then store it in a freezer-safe container for up to 2 months. Just thaw it in the fridge overnight and reheat thoroughly before enjoying!
What To Serve With This/ Popular Side Dishes
- Steamed Rice: A classic pairing that soaks up the savory sauce perfectly.
- Garlic Fried Rice: Adds an extra layer of flavor and texture to your meal.
- Fish Sauce: Brings a deeper, savory, umami punch to whatever it's splashed into.
- Sautéed Vegetables: Bell peppers, green beans, or bok choy make great, healthy sides.
- Pickled Vegetables (Atchara): The tangy, sweet pickles balance the richness of the adobo.
- Mashed Potatoes: Creamy potatoes are a comforting and hearty accompaniment.
- Pandesal: Filipino bread rolls that are perfect for soaking up the sauce.
Cooking tip
For a milder taste and softer texture, soak the chicken liver in milk for 30 minutes before cooking. This helps to reduce the strong, metallic flavor and makes the liver more tender. Simply drain excess liquid and pat dry before proceeding with your recipe.
Recipe FAQs
Chicken liver is fully cooked when it is no longer pink in the center and has a firm texture. This usually takes about 7-10 minutes of simmering.
Absolutely! Common additions include bell peppers, onions, and potatoes. Add them towards the end of the cooking process to maintain their texture.
Yes, it's a good idea to rinse chicken livers under cold water to remove any excess blood and impurities. After rinsing, pat them dry with a paper towel to ensure they cook evenly.
Soaking chicken livers in milk before cooking is optional but recommended to reduce any strong, metallic taste and make the livers milder. Let them soak for 20-30 minutes for the best results.
More Adobo Variations
Looking for other recipes like this? Try these:
More Filipino Recipes
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Chicken Liver Adobo (Adobong Atay ng Manok)
Equipment
- 1 skillet
Ingredients
- 1 pound chicken liver cleaned and trimmed
- ½ cup milk
- 2 tablespoons cooking oil avocado oil, coconut oil or vegetable oil
- 4 cloves garlic minced
- ½ cup onion red onion or yellow onion, chopped
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce (Kecap Manis) optional
- ¼ cup vinegar cane vinegar
- 2 cups water
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon sugar optional
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish optional
Instructions
- Prepare the Chicken Liver: Soak the chicken liver in milk for 30 minutes to reduce the strong, metallic taste. Drain and pat dry.1 pound chicken liver
- Marinate: In a bowl, combine the soy sauce, oyster sauce, sweet soy sauce, vinegar, and half of the minced garlic. Add the chicken liver and marinate for at least 30 minutes.4 cloves garlic, 2 tablespoon soy sauce, 1 tablespoon oyster sauce, ¼ cup vinegar, 1 tablespoon sweet soy sauce (Kecap Manis)
- Cook the Aromatics: Heat the cooking oil in a pan over medium-low heat. Sauté the remaining garlic and sliced onion until fragrant and translucent.4 cloves garlic, 2 tablespoons cooking oil, ½ cup onion
- Add Chicken Liver: Remove the chicken liver from the marinade (reserve the marinade) and add it to the pan. Cook until the liver is browned on all sides.1 pound chicken liver
- Simmer: Pour in the reserved marinade, water, bay leaves, black peppercorns, and brown sugar (if using). Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes or until the liver is fully cooked and tender.2 cups water, 2 pieces bay leaves, 1 teaspoon black peppercorns, 1 teaspoon sugar
- Season: Taste and adjust seasoning with salt and pepper. Let the sauce reduce to your desired consistency.Salt and pepper to taste
- Serve: Transfer the Chicken Liver Adobo to a serving dish and garnish with chopped green onions, if desired. Serve hot with steamed rice or your favorite side dishes.Chopped green onions or cilantro for garnish
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