Looking to level up your adobo game? This recipe is your new secret weapon. By adding a simple tin of liver spread to the classic Filipino favorite, you’ll get an adobo that’s richer and more velvety than you’ve ever tasted.
It’s still that same comforting dish you love: tender chicken swimming in a tangy-savory sauce – but with a flavor upgrade that’ll make everyone think you spent hours in the kitchen (when really, it’s just as easy as regular adobo).
Why You’ll Love This Recipe
- Extra rich and velvety sauce from the liver spread (atay)
- One-pot cooking means minimal cleanup
- Ready in under an hour
- Budget-friendly comfort food
- Perfect make-ahead dish (tastes even better the next day!)
- Restaurant-quality results with home kitchen ingredients
Chicken Adobo with Liver Spread
Equipment
- Large heavy-bottom pot or Dutch oven (kaldero) For even heat distribution
- Sharp knife (matulis na kutsilyo) For cutting chicken
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Measuring cups and spoons (Panukat) For precise ingredients measurement
- Garlic press (optional) For mincing garlic
- Meat thermometer (optional) To ensure proper cooking temperature
Ingredients
- 3 pounds chicken Manok, cut into serving pieces
- 1 whole head garlic Bawang, peeled and minced
- 1 cup white vinegar Suka
- ½ cup soy sauce Toyo
- 1 cup water Tubig
- 2 bay leaves Dahon ng laurel
- 1 tablespoon cooking oil
- ¼ cup liver spread Atay spread
- Salt Asin and pepper (Paminta) to taste
Instructions
- First, heat your oil in a large pot or kaldero over medium heat (180°C/350°F). Once hot, add your minced garlic (bawang) and sauté until golden brown and aromatic (hanggang maging golden brown), about 2-3 minutes.
- Place your chicken pieces in the pot and cook until lightly browned on all sides (hanggang magbrown ang manok), around 8-10 minutes. Make sure to turn them occasionally for even browning.
- Pour in the vinegar (suka) and let it come to a boil. This is important: do not stir (huwag haluin) for the next 3-5 minutes. This step removes the harsh vinegar taste (para mawala ang asim).
- Add the soy sauce (toyo), water (tubig), and bay leaves (dahon ng laurel). Let this boil for another 2-3 minutes. Then lower the heat (hinaan ang apoy), cover the pot, and let it simmer for 20-30 minutes until the chicken is thoroughly cooked and tender (hanggang maluto at lumambot ang manok).
- Season with salt (asin) and pepper (paminta) according to your taste (ayon sa panlasa). Add the liver spread (atay spread) and stir until it’s well incorporated into the sauce (hanggang matunaw at mahalo ng mabuti). Cook for another 2-3 minutes until the sauce thickens and becomes velvety (hanggang lumapot ang sarsa).
- Check that the chicken’s internal temperature has reached 165°F (74°C). Remove the bay leaves before serving. For best results, let it rest for 5 minutes before serving (pahintulutin munang tumahimik ang luto) – this allows the flavors to settle and the sauce to thicken further. Serve hot with steaming rice (mainit na kanin).
Tips from Lola’s Kitchen
- Use native chicken (native na manok) for more flavorful results
- Don’t skip the vinegar boiling step – it’s crucial for taste
- Let chicken marinate in garlic for 30 minutes before cooking if time permits
- Always use room temperature chicken for even cooking
- Save bones to make stock for other dishes
Traditional Serving Suggestions
- Hot steamed rice (Mainit na kanin)
- Garnish with fried garlic (Sinangag na bawang)
- Side of pickled papaya (Atchara)
- Fresh tomato and onion ensalada
Troubleshooting
- Sauce too thin? Simmer uncovered for 5-10 more minutes
- Too salty? Add a quartered potato to absorb excess salt
- Too sour? Add a pinch of sugar (asukal) to balance
- Sauce curdling? Lower heat and stir continuously when adding liver spread
Ingredient Alternatives
- Liver spread → Fresh chicken liver (1 cup, boiled and mashed)
- White vinegar → Apple cider vinegar or cane vinegar
- Soy sauce → Liquid aminos for gluten-free option
- Chicken parts → Can use all thighs or wings
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months
- Reheating:
- Stovetop: Medium heat until internal temp reaches 165°F (74°C)
- Microwave: 2-3 minute intervals, stirring between
Variations
- Spicy Version: Add whole chili peppers (Siling pansigang)
- Creamy Version: Add coconut milk (Gata) in the final 5 minutes
- Holiday Version: Add boiled quail eggs and mushrooms
- Extra Rich: Double the liver spread amount
FAQs
- Can I make this ahead? Yes, it tastes better the next day!
- Why can’t I stir the vinegar? This allows the harsh vinegar taste to evaporate properly.
- Can I use chicken breast only? Yes, but cooking time will be shorter (15-20 minutes).
- Is this keto-friendly? Yes, just omit sugar if used and serve without rice.
Nutrition
The Story Behind Chicken Adobo with Liver Spread
In the heart of Filipino home cooking lies a tale of culinary innovation – the marriage of classic chicken adobo with liver spread, a combination that transforms an already beloved dish into something extraordinarily rich and complex. While traditional adobo, with its perfect balance of vinegar and soy sauce, has been gracing Filipino tables for centuries, this modern adaptation speaks to the Filipino cook’s ingenious spirit of making something great even better.
The origins of this variation can be traced to the post-World War II era when canned goods, including liver spread, became readily available in Philippine markets. Home cooks, always experimenting with ways to enhance their adobo, discovered that adding liver spread created a luxuriously thick sauce that clung beautifully to the meat – a quality highly prized in Filipino cuisine. This simple addition turned the everyday adobo into a special occasion dish, though it remained just as easy to prepare.
What makes this version particularly special is how it builds upon adobo’s fundamental cooking technique of braising meat in vinegar – a method that predates Spanish colonization. The addition of liver spread doesn’t just thicken the sauce; it introduces a depth of flavor that complements the dish’s signature tanginess while adding a subtle richness that makes each spoonful more satisfying than the last.
Today, Adobong Manok with Liver Spread has become a treasured recipe in many Filipino households, particularly popular during family gatherings and fiestas. It represents the perfect blend of traditional cooking methods with modern ingredients, showcasing how Filipino cuisine continues to evolve while maintaining its core identity. Whether served at a humble family dinner or a grand celebration, this dish exemplifies the Filipino talent for transforming simple ingredients into something extraordinary.
The beauty of this version lies not just in its taste but in its accessibility. It requires no special skills or hard-to-find ingredients, yet delivers a complexity of flavor that might suggest otherwise. It’s a testament to the Filipino cooking philosophy that sometimes, the simplest additions can create the most memorable meals.
