Adobong Atay and Puso ng Manok

Adobong Atay and Puso ng Manok is a variant of adobo prepared with a different meat cut, instead of the usual pork and/or chicken what is used in this dish are chicken liver, chicken heart and chicken gizzard


I am not sure if this still happens in the Philippines but I remember when I was young when my mom buys a whole dressed chicken there is a small plastic pouch on the chicken cavity that is filled with the offal meat like gizzard, liver and heart. I always ask my mom to store and collect them in the freezer every time she buys one so when we have enough then we can cook it as one whole meal, I love this part specially the heart and gizzard due to its chewy texture and my sister loves the chicken liver which is good so we don’t fight for the same meat cut.

Adobo in my opinion is the best way to prepare this meat part, since the gizzard and heart does not have enough taste, the soy sauce and vinegar solves that issue. The chicken liver on the other hand is creamy which blends very well with the strong adobo taste. IF you love offal then you would love this dish like me, the texture is amazing and the flavours are bold, you will definitely need a lot of rice when you serve this one up.

Happy Independence Day Pilipinas!

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Adobong Atay and Puso ng Manok 1

Adobong Atay and Puso ng Manok

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Adobong Atay and Puso ng Manok is a variant of adobo prepared with a different meat cut, instead of the usual pork and/or chicken what is used in this dish are chicken liver, chicken heart and chicken gizzard



Ingredients

Scale
  • 300 g chicken liver
  • 300 g chicken heart
  • 300 g chicken gizzard
  • 1 whole garlic, minced
  • ½ cup cane vinegar
  • ½ cup Philippine soy sauce
  • 1 tbsp sugar
  • oil
  • bay leaves
  • whole pepper corns
  • water

Instructions

  1. In a pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  2. Add the chicken liver then brown all sides, remove from pot then set it aside.
  3. Add the chicken heart then brown all sides, remove from pot then set it aside.
  4. Now brown the chicken gizzard then add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 30 minutes or until gizzard is tender.
  5. Add back the liver and chicken heart simmer for 20 more minutes in medium heat, let the liquid reduce then serve.

 

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1 Response

  1. kitchenriffs says:

    When I buy a whole chicken, I usually still get that bag of goodies. Sometimes it’s missing, though — always feel cheated when that happens. Anyway, neat dish — thanks.

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