I never thought chicken could replace our family’s favorite pork igado until I tried this recipe. As someone who grew up eating the traditional version, I was amazed at how delicious this healthier take turned out.
The secret is in getting the sauce just right, that beautiful red color from atsuete powder and the perfect balance of soy sauce, vinegar, and banana ketchup (yes, banana ketchup is a must). My kids, who usually skip anything with innards, now clean their plates and even ask for extra rice to soak up all that flavorful sauce.
This Chicken Igado is easier on the budget than the pork version, and you can find all the ingredients at your local market or grocery store. It’s become my go-to dish when hosting Sunday lunch, and even my mother-in-law (who’s quite particular about traditional recipes) asked for the recipe. If you’re looking for a healthier twist on this Ilocano classic, this recipe is definitely worth trying.
Why You’ll Love This Recipe
- Healthier Alternative: Made with lean chicken instead of traditional pork, perfect for health-conscious food lovers
- Rich in Nutrients: Packed with protein and iron from chicken innards
- Budget-Friendly: Uses affordable cuts of chicken and common Filipino pantry ingredients
- Make-Ahead Friendly: Tastes even better the next day
- Authentic Flavors: Maintains the traditional Ilocano taste while being pork-free
Chicken Igado Recipe
Equipment
- Large pot [Malaking kaldero] For boiling innards
- Sharp knife [Matalas na kutsilyo] For julienning meat and vegetables
- Cutting board (chopping board) For prep work
- Heavy-Bottom Pan or Wok (Kawali) For sautéing and final cooking
- Strainer [Salaan] For draining boiled innards
- Measuring cups and spoons (Panukat) For accurate measurements
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
Ingredients
For the Meat:
- 1 kg skinless chicken breast fillet julienned
- 500 g chicken liver sliced in strips (atay ng manok, hiniwa ng manipis)
- 500 g combined chicken heart and gizzard puso at balunbalunan ng manok
For the Sauce:
- ⅓ cup soy sauce toyo
- ⅓ cup white vinegar suka
- 1 teaspoon whole peppercorns pamintang buo
- 2 pieces bay leaves dahon ng laurel
- 1 pack annatto powder atsuete powder
- ½ cup banana ketchup
- 1 chicken cube
Aromatics and Vegetables:
- 3 cloves garlic crushed (bawang, dinurog)
- 1 medium onion thinly sliced (sibuyas, hiniwa ng manipis)
- 1 red bell pepper julienned (pulang bell pepper, hiniwa ng pahaba)
- Fish sauce patis or asin to taste
Instructions
- Start by bringing a pot of water to boil and add 1 tablespoon each of salt and vinegar. This will help remove any strong odors from the innards. While waiting for the water to boil, slice your chicken breast into thin strips.
- Once the water is boiling, add the chicken liver. Cook it for only 5-7 minutes – liver cooks quickly and will become tough if overcooked. Remove the liver with a slotted spoon and set aside.
- Add the chicken heart and gizzard to the same pot of boiling water. Lower the heat to medium-low and let them simmer for 1 hour until tender. You can check tenderness by piercing with a fork – they should be easy to cut. Once done, remove them from the water and let cool.
- While the heart and gizzard are cooling, crush your garlic and slice your onion and red bell pepper into thin strips. When the innards are cool enough to handle, slice them all into thin strips similar in size to your chicken breast pieces.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add your crushed garlic and cook until fragrant, about 30 seconds. Add your sliced onions and cook until they become clear, about 2-3 minutes.
- Add your sliced chicken breast to the pan. Stir-fry for 5 minutes until the chicken changes color from pink to white. Add 1 cup of water and a Knorr chicken cube. Cover the pan and let it simmer for 10 minutes.
- Now add your sliced heart, gizzard, soy sauce, vinegar, whole peppercorns, and bay leaves. Let everything simmer together for 5 minutes. Add your sliced liver and annatto powder, stirring until the sauce turns a rich red color. Lower the heat and simmer for 10 more minutes.
- When you notice the sauce starting to thicken, add your sliced red bell pepper. Stir in the banana ketchup. Taste the sauce and add fish sauce or salt if needed. Let everything cook together for 2-3 more minutes just until the bell peppers are crisp-tender.
- Turn off the heat and let the dish rest for 5 minutes before serving. This helps the flavors settle. Serve your Chicken Igado hot over freshly steamed rice. For extra flavor, serve with calamansi halves on the side that people can squeeze over their portion.
Tips from Lola’s Kitchen
- Cutting Technique: Slice meat against the grain for maximum tenderness
- Removing Innard Odor: Add ginger slices to the boiling water for extra odor removal
- Color Enhancement: Bloom annatto seeds in hot oil before adding for deeper red color
- Sauce Consistency: If too thick, add water gradually; if too thin, simmer longer
- Flavor Building: Let dish rest for 15 minutes before serving for flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed white rice (mainit na kanin)
- Pair with pickled papaya (atchara) for contrast
- Serve with calamansi halves for extra citrus kick
- Optional: Serve with crushed chili (siling labuyo) on the side
Troubleshooting
- Tough Innards: Extend simmering time, adding water as needed
- Pale Color: Add more annatto powder gradually
- Too Sour: Balance with a pinch of sugar
- Too Salty: Add a quartered potato to absorb excess salt
Ingredient Alternatives
- Chicken Breast: Can use chicken thigh fillets for more flavor
- Banana Ketchup: Substitute with tomato sauce + 1 tsp sugar
- Annatto Powder: Use paprika or turmeric for color
- Bell Pepper: Can use green bell pepper or carrots
Storage & Reheating
- Refrigerator: Store in airtight container for up to 4 days
- Freezer: Can be frozen for up to 2 months
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 2-3 minutes, stirring halfway
- Avoid reheating more than once
Variations
- Spicy Version: Add chopped bird’s eye chilies
- Vegetable-Rich: Add carrots and green peas
- Extra Healthy: Use olive oil and reduce sauce
- Party Size: Double recipe, adjust seasoning gradually
FAQs
Q: Can I skip the innards? A: Yes, but traditional igado includes them for authentic flavor. You can double the chicken breast instead. Q: Why is my sauce not red enough? A: Ensure you’re using fresh annatto powder and add gradually until desired color is achieved. Q: Can I make this in advance for a party? A: Yes! It actually tastes better the next day. Reheat gently before serving. Q: How spicy is this dish? A: The basic recipe is not spicy. Add bird’s eye chilies for heat if desired. Q: Can I use other meats? A: While chicken makes this version unique, traditional igado uses pork. Stick to chicken for this specific recipe.
Nutrition
The Story Behind Chicken Igado
In the sun-soaked streets of Ilocos, where heritage recipes are passed down through generations, igado has long been a testament to Filipino resourcefulness and culinary wisdom. The name itself tells a story – coming from the Spanish word “hígado” meaning liver, though the dish has evolved to embrace much more than just that single ingredient. Traditionally made with pork, this beloved Ilocano dish showcases how our ancestors transformed humble ingredients into something extraordinary.
Today’s Chicken Igado represents the modern Filipino kitchen – adaptable, health-conscious, yet deeply rooted in tradition. While the original pork version remains a cornerstone of Ilocano cuisine, this chicken adaptation proves that our food culture is ever-evolving. Home cooks across the Philippines have embraced this variation, particularly those looking for a lighter alternative without sacrificing the rich, complex flavors that make igado special.
What makes this version unique is its use of chicken breast fillet alongside traditional ingredients like liver, heart, and gizzard. The combination creates a dish that’s both familiar and fresh – the tender strips of chicken soaking up the signature red sauce made vibrant with atsuete (annatto) powder, while the innards add that authentic depth that igado lovers crave. The addition of banana ketchup, a distinctly Filipino ingredient born from post-war ingenuity, adds a subtle sweetness that perfectly balances the savory and tangy elements.
In many Filipino homes, this chicken version has become a regular at family gatherings, proving that tradition and innovation can coexist beautifully on our plates. Whether served at a weekend family lunch or brought to a potluck dinner, Chicken Igado represents the best of Filipino cooking – economical, flavorful, and made with love. It’s a dish that tells the story of our cuisine’s journey from traditional Ilocano kitchens to modern Filipino homes across the country.
This hearty dish embodies the Filipino spirit of “diskarte” – our knack for creative adaptation. By transforming a pork-based regional specialty into a lighter chicken version, we’ve created something that honors our culinary heritage while meeting contemporary dietary preferences. It’s a perfect example of how Filipino cuisine continues to evolve while keeping its soul intact.
For those discovering Chicken Igado for the first time, you’re not just trying a recipe – you’re participating in the ongoing story of Filipino cuisine. Each plate represents our culture’s ability to preserve tradition while embracing change, creating dishes that are both nostalgic and new. Whether you’re an experienced cook or just starting to explore Filipino cooking, this Chicken Igado recipe offers a taste of Ilocano tradition with a modern, health-conscious twist.
