Serving
(click to enlarge)

Chicken Gizzard & Liver Adobo
Philippines

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
2-1/4 hrs  
Yes

In Southeast Asia tough chicken gizzards and tender livers are often combined in the same dish - cooking the gizzards long and the livers short. This savory adobo is one of my favorites.



1
ar
1
-----
6
8
1
3
1/4
1/4
1
-----
#

#
---
cl
oz
t

c
c
c
---
Chicken Gizzards  
Water
Chicken Livers
-- Adobo
Garlic
Onions
Peppercorns
Bay Leaves
Vinegar (1)
Soy Sauce
Water
-----------
  1. Wash GIZZARDS and cut into pieces, about 4 pieces per full size gizzard. Put them in a pot, cover well with water, bring to a boil and simmer for 30 minutes. Drain and rinse. Clean pot and return gizzards to it.
  2. Crush GARLIC and chop small. Quarter ONION lengthwise and slice crosswise about 1/8 inch thick. Add all Adobo items to the pot.
  3. Bring to a boil and simmer for about 1-1/4 hours until gizzards are tender. Regulate liquid so there is just enough left to cook the livers when the gizzards are done.
  4. Wash LIVERS, cut into chunks similar to the gizzards and stir into the pot. Cover and simmer about 10 minutes stirring once or twice.
  5. Serve warm with plenty of steamed Jasmine rice.
NOTES:
  1. Vinegar:   Filipinos are really big on vinegar and they have some good ones (palm and cane). I prefer a natural dark Sukang Iloco (only ingredient - naturally fermented sugar cane juice - beware of imitations with caramel color. I use Datu Puti brand).
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smc_chkgizliva1 080927 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.