Chicken Liver and Gizzard Adobo

This dish is called “Adobong Atay and Balun-Balunan”—that’s liver (atay) and gizzard (balun-balunan) cooked up in a tasty adobo sauce. What’s the secret to its deliciousness? But is this as good as Filipino chicken adobo? Let’s discover the ultimate recipe for this mouthwatering chicken liver and gizzard adobo and you’ll be the judge.

Why Adobo Reigns as a Classic Filipino Favorite

In the Philippines, rice is our go-to food—it’s the base of almost every meal! Since we eat rice all the time, we’ve come to love dishes with bold, savory flavors that make every bite extra delicious. And that’s where adobo comes in. This classic Filipino dish is packed with umami from soy sauce, a tangy kick from vinegar, and rich, aromatic flavors from garlic and bay leaves.

Foreigners love adobo because it offers a deliciously different experience from their usual food. Unlike the familiar tastes of everyday dishes, adobo introduces a new and mouthwatering adventure that captivates anyone who tries it. It’s not just another meal—it’s a tasty twist on traditional flavors that leaves people craving more.

Ingredients of Chicken Liver and Gizzard Adobo

What do we need to make this delicious dish? Well, not much—just the right ingredients and a hungry belly!

• 1 lb. chicken gizzard – Be sure to clean them thoroughly if they’re fresh from the market.
• 1 lb. chicken liver – Rich and smooth, chicken liver is the hearty base for this adobo dish.
• 1/2 cup all-purpose flour – Helps to coat the liver, giving them a light, crispy texture when cooked.
• 1/2 cup soy sauce – What’s adobo without soy sauce? Err, I guess it’s just meat?
• 1/4 cup white vinegar – And this is the favorite partner of our soy sauce. Talking about loyalty!
• 1 teaspoon garlic powder – The more garlicky the adobo, the better!
• 4 to 6 pieces dried bay leaves – Infuse the dish with a subtle, aromatic flavor.
• 1 teaspoon whole peppercorn – Adds a burst of peppery heat and depth to the adobo sauce.
• 4 to 5 cloves crushed garlic – Release a strong, fresh aroma and flavor that elevates the adobo.
• 3/4 cup water – Helps to create the perfect consistency for the adobo sauce and ensures everything cooks evenly.
• Salt to taste – Because salt brings out the best in every ingredient.
• 2 tablespoons chopped green onion – Add a fresh, vibrant garnish that brightens up the adobo.
• 4 tablespoons cooking oil – To sauté the ingredients, creating a rich base for the adobo sauce.

Cook With Me!

How to cook chicken liver and gizzard adobo? Hurry now, and read these instructions!

• Start by boiling the balun-balunan in 4 cups of water, covered, for 60 to 90 minutes. This step transforms them into tender bites of goodness.
• Drain the water and set the gizzards aside.

• Sprinkle 1 teaspoon of garlic powder and 1/4 teaspoon of salt all over the atay.
• Let it sit for 10 minutes. This gives the liver a chance to soak up those savory flavors and get ready for the next step.

• Heat up the cooking oil in a frying pan.
• Next, dredge the chicken liver in all-purpose flour, then pan-fry for 2 minutes on each side until golden brown and crispy.
• Afterward, remove the liver from the pan and set it aside.

• In the same pan with the remaining oil, add the crushed garlic and cook until it turns light brown and fragrant. Your kitchen will start to smell amazing!

• Add the gizzards and pan-fried chicken liver back into the pan. Give it a good stir to mix those rich flavors together for a tasty adobong atay and balun-balunan.
• Pour in the soy sauce and water.
• Bring the mixture to a boil, and let those ingredients mingle and merge!
• When it has boiled, add the bay leaves and whole peppercorns to the pan.
• Cover and let it simmer for 15 to 20 minutes.

• Next, add the vinegar and let the liquid re-boil.
• Stir and cook for another 5 minutes to balance out the flavors and give the adobo its signature tangy kick.
• Finally, turn off the heat and transfer the adobo to a serving plate. It’s time to dig in!

How to Serve Chicken Liver and Gizzard Adobo?

When it comes to serving your chicken liver and gizzard adobo, all you need is a clean plate, a sunny day, and a hungry belly—oh, and don’t forget a mountain of rice! For the full Filipino experience, eat it with your hands and savor every flavorful bite. And hey, don’t forget to snap a selfie with your feast and tag us! Can’t wait to share more tasty recipes with you, so stay tuned for the next one. See you soon in the kitchen!

Want More Chicken Gizzard Recipes?

Chicken Gizzard Ginataan

Creamy Sipo Egg with Chicken Gizzard

Chicken Gizzard Bicol Express

Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 5 votes

Chicken Liver and Gizzard Adobo

Indulge in Chicken Liver and Gizzard Adobo, a Filipino favorite with tender chicken parts simmered in a savory, tangy adobo sauce. Just make sure to prepare bowls of white rice before digging in!

Prep: 12 minutes minutes

Cook: 40 minutes minutes

Total: 52 minutes minutes

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Ingredients

• ▢ 1 lb. chicken gizzard
• ▢ 1 lb. chicken liver
• ▢ 1/2 cup all-purpose flour
• ▢ 1/2 cup soy sauce
• ▢ 1/4 cup white vinegar
• ▢ 1 teaspoon garlic powder
• ▢ 4 to 6 pieces dried bay leaves
• ▢ 1 teaspoon whole peppercorn
• ▢ 4 to 5 cloves crushed garlic
• ▢ 3/4 cup water
• ▢ Salt to taste
• ▢ 2 tablespoons green onion chopped
• ▢ 4 tablespoons cooking oil

Instructions

• Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
  1 lb. chicken gizzard
• Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
  1 lb. chicken liver, 1 teaspoon garlic powder, Salt to taste
• Heat the cooking oil in a frying pan.
  4 tablespoons cooking oil
• Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
  1/2 cup all-purpose flour
• On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
  4 to 5 cloves crushed garlic
• Put-in the gizzard and pan-fried liver. Stir.
• Add the soy sauce and water. Let boil.
  1/2 cup soy sauce, 3/4 cup water
• Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
  4 to 6 pieces dried bay leaves, 1 teaspoon whole peppercorn
• Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
  1/4 cup white vinegar
• Turn the heat off. Transfer to a serving plate.
• Top with chopped green onions. Serve. Share and enjoy!
  2 tablespoons green onion

Notes

How to Clean Chicken Gizzards?

To clean chicken gizzards, start by placing them in a bowl of cold water and gently rubbing them with your hands to remove any dirt. Next, use your fingers to pull off the tough, white membrane on the outside and discard it. Trim away any extra fat or connective tissue with a knife, and rinse the gizzards again under cold water to ensure they’re clean. Finally, pat them dry with paper towels before cooking. Ready for the chicken liver and gizzard adobo now?

Nutrition Information

Serving: 6g Calories: 315kcal (16%) Carbohydrates: 11g (4%) Protein: 30g (60%) Fat: 16g (25%) Saturated Fat: 3g (15%) Polyunsaturated Fat: 4g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 466mg (155%) Sodium: 1248mg (52%) Potassium: 394mg (11%) Fiber: 1g (4%) Sugar: 0.4g Vitamin A: 8556IU (171%) Vitamin C: 19mg (23%) Calcium: 37mg (4%) Iron: 10mg (56%)

© copyright: Vanjo Merano