Chicken Adobo with Liver Spread
Chicken Adobo with Liver Spread is a clever evolution of the Philippines' national dish that enriches the traditional vinegar-soy braising liquid with liver spread, creating a luxuriously thick, umami-rich sauce that clings perfectly to tender chicken pieces. This one-pot recipe maintains adobo's signature tangy-savory profile while introducing a velvety depth that elevates the everyday comfort food into a more indulgent version of itself, perfect for special occasions yet simple enough for weeknight dinners.
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
- Start by heating your oil in a large pot over medium heat. Once hot, add minced garlic and cook until golden and fragrant, about 2-3 minutes.
- Add your chicken pieces to the pot. Cook them until they turn light brown on the outside, turning occasionally, about 8-10 minutes.
- Pour in the vinegar and let it come to a boil. Here's an important tip: don't stir for the next 3-5 minutes. This helps remove the harsh vinegar taste.
- Add soy sauce, water, and bay leaves to the pot. Let everything boil together for 2-3 minutes. Reduce the heat to low, cover the pot, and let it simmer gently for 20-30 minutes until your chicken is cooked through and tender.
- Taste and add salt and pepper as needed. Now comes the special part - add your liver spread and stir it into the sauce until it's completely mixed in. Cook for another 2-3 minutes until your sauce becomes thick and velvety.
- Before serving, make sure your chicken is fully cooked by checking that the meat near the bone is no longer pink. The sauce should nicely coat the back of your spoon. Take out the bay leaves and let everything rest for 5 minutes - this helps the sauce thicken up even more and lets the flavors settle.
- Serve your adobo hot over freshly cooked rice. Spoon extra sauce over the chicken and rice - it's the best part!
Tips from Lola's Kitchen
- Use native chicken 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
Nutrition
Calories: 616kcalCarbohydrates: 4gProtein: 49gFat: 43gSaturated Fat: 102gPolyunsaturated Fat: 72gMonounsaturated Fat: 154gTrans Fat: 0.01gCholesterol: 197mgSodium: 1624mgPotassium: 63mgFiber: 0.2gSugar: 1gVitamin A: 3IUVitamin C: 0.02mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!