Chicken and Liver Adobo

Ingredients

• 680 g (1½ lb)chicken, cut into serving pieces
• 85 g (3 oz)chicken liver
• 1Knorr Chicken Cube
• 480 ml (2 cups)water
• 8 clovesgarlic, crushed
• 1 teaspoon (5 ml)whole peppercorns
• 5dried bay leaves
• 45 ml (3 tablespoons)oyster sauce
• 75 ml (5 tablespoons)cane vinegar
• 45 ml (3 tablespoons)cooking oil

Instructions

1. 1

   Fry the liver

   Heat the oil in a pan. Pan-fry the chicken liver until thoroughly cooked, then remove it from the pan and set it aside.

2. 2

   Brown the chicken

   Use the remaining oil to sauté the garlic for 15 seconds. Add the chicken pieces and fry each side for 15 seconds.

3. 3

   Add the vinegar

   Pour in the vinegar and let it boil. Gently scrape the bottom of the pan to loosen the browned liver particles, then cover and cook over medium heat for 3 minutes.

4. 4

   Add the seasonings

   Add the oyster sauce, whole peppercorns, dried bay leaves and water. Bring the mixture to a boil.

5. 5

   Cook the chicken

   Add the Knorr Chicken Cube and cover the pan. Cook for 15 minutes.

6. 6

   Mash in liver

   Mash the fried chicken liver and stir it back into the pan. Cook for 15 to 20 minutes.

7. 7

   Serve with rice

   Transfer the adobo to a serving plate and serve with warm rice.

What is chicken and liver adobo?

Adobo is a Filipino style of cooking in which ingredients are simmered with vinegar and savoury seasonings. This version combines chicken with liver, garlic, peppercorns and bay leaves, then adds oyster sauce for a deeper savoury note.

Frying and mashing the liver lets it blend into the cooking liquid, giving the sauce a fuller texture. Warm rice is a natural partner for the tangy, savoury juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 509 calories, 36g protein, 5g carbs, 37g fat.

Most of the carbohydrates come from the small amount in the sauce ingredients, while the chicken and liver provide protein. The cooking oil and chicken skin contribute much of the fat; serve with a generous portion of vegetables alongside rice to balance the plate.

Why cook the liver separately?

Brown the liver in the pan first and set it aside once thoroughly cooked. The browned bits left behind add flavour when the vinegar goes in.

Mashing the liver before returning it to the pan helps distribute it through the sauce instead of leaving large pieces in the finished dish.

Let the vinegar boil

The method brings the vinegar to a boil before covering the pan. Scrape the base gently as directed to lift the browned liver particles into the liquid.

Keep the heat at medium for the covered 3-minute stage, then bring the later additions to a boil before continuing the simmer.

Build the adobo sauce

Cane vinegar brings the characteristic tang, while oyster sauce and the chicken cube provide savoury depth. Garlic, peppercorns and bay leaves add aroma as the chicken cooks.

The water gives the chicken room to simmer and forms the base of the sauce. Keep the pan covered during the stated cooking stages.

Check the chicken

After the first 15 minutes of covered cooking, add the mashed liver and continue for another 15 to 20 minutes. The chicken should be cooked through and tender before serving.

Cooking time can vary with the size of the chicken pieces and the pan. If needed, continue cooking until the thickest pieces are done.

Serve it with

Serve the adobo with warm rice so there is something to take up the sauce. A simple steamed vegetable or a crisp, fresh side can round out the meal.

Spoon some sauce over each serving, and include a little of the mashed liver mixture for its savoury richness.

Recipe notes & tips

• Use a pan large enough to hold the chicken pieces without crowding them.
• Crush the garlic before you start so it is ready for the brief sauté.
• Scrape the pan gently when adding vinegar to loosen the browned bits.
• Mash the cooked liver well so it blends evenly into the sauce.
• Taste the sauce before serving, as the oyster sauce and chicken cube both add savoury seasoning.

Variations

• Add onion: Sauté sliced onion with the garlic for a sweeter aromatic base.
• Use chicken thighs: Choose bone-in thighs and allow for their size when checking doneness.
• Make it less rich: Trim excess skin from the chicken before cooking.
• Add chilli: Include fresh chilli while the chicken simmers for a hotter sauce.
• Serve with greens: Add steamed greens on the side for freshness and contrast.

Common mistakes to avoid

• Crowding the pan: The chicken may cook unevenly, so use a pan with enough room for the pieces.
• Skipping the scrape: The browned bits add flavour, so loosen them gently after pouring in the vinegar.
• Adding liver in large pieces: Mash it before returning it so it disperses through the sauce.
• Rushing the simmer: Give the chicken the full stated cooking time and check that it is cooked through.
• Leaving the garlic unattended: Sauté it only for the stated 15 seconds before adding the chicken.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions