This is an equally delicious version of Adobo. I have already posted the Version 1 (Combination of Pork and Chicken) - you can get the recipe here. This recipe is a favorite of a very dear dear cousin, she’s like a sister to me and my siblings, we call her Big Sis, and she whips up really delicious recipes as well. I’m dedicating this recipe post to her (hugs and kisses to you Big Sis!) Thank you for being an inspiration to me!
If you’re not a big fan of chicken liver, mash all the liver coarsely and let it fry together with the bits of garlic and pepper, this will give your Adobo another kind of twist to it. Enjoy!
1 kilo Chicken, cut into smaller serving sizes
¼ kilo Chicken liver
Marinade: (mix everything is a small bowl)
1 Tbsp. Freshly Ground black pepper
1/2 to 1 cup Soy Sauce (use 1/2 cup, then just use the other half when needed)
½ cup Vinegar (or lesser if you don’t like the taste of vinegar)
2-3 pcs Laurel Leaves
2 Heads Cloves of garlic peeled and smashed (you can add more if you really like garlic, this will add more aroma and flavor to the Adobo)
In a large bowl combine the cleaned / washed chicken and liver, drain very well, then pour the marinade. Mix it very well and let it stand for at least 30 minutes to 1-hour, or if you want, marinate it overnight. When ready to cook, take out all the chicken and liver (in separate container) from the marinade (set it aside and we’ll use it later). In a big pan sauté garlic until it is light brown, then put chicken, let it sauté in the garlic on medium high heat for about 5-10 minutes, then add the liver. When a bit brown, add in the marinade and let it continue to simmer, stirring occasionally to avoid burning. and if you like it to be more saucy, add about ½ cup of water, if not and you want it to be with lesser sauce, just let it simmer for another 10-20 minutes more or until tender, and also, you can mashed some of the liver to make the sauce a bit thicker. Adjust taste by adding salt if needed and you can serve it over hot rice. Enjoy!
Note: If you wanted a fried-type of adobo, you can just continue to cook the Adobo (reserve some sauce in a bowl) over high heat, stirring occasionally to avoid burning the sauce, until you achieve the crispiness you wanted.