LP9 – Chicken Gizzards & Liver Adobo

Pabulum is this month’s host of Lasang Pinoy and for this round she chose to explore the inner realm of, Laman Loob loosely translated as that what is contained inside. In other words, offal. This round, we feature the different ways that the innards, commonly designated as undesirable parts, are prepared and enjoyed not only all over the world but specifically the Pinoy spin on this delicacy.

Here in the southern region of the U.S. most people who live or lived on farms are familiar to utilizing all parts of the cow or the hog. I meant to try cooking some chitlings the southern way, but again life got in the way of blogging and I just haven’t had the time to go out and find some pork intestines and go through the trouble of cleaning them up. Cleaning the innards is a large part of the preparation process, one that I wasn’t looking forward to anyway. So for this round, I offer you chicken gizzards and liver adobo.

1 lb. each chicken gizzards and liver
1 head of garlic, chopped
1 large onion, sliced
1 teaspoon whole peppercorns
3 bay leaves
1/4 cup vinegar
1/4 cup soy sauce
Water (enough to keep it from drying out while cooking)

Wash the gizzards and liver well. Set the liver aside. In a pot, boil the gizzards in enough water to submerge them. Boil for about 30 minutes then throw out the water. In the same pot, combine all the ingredients except the liver with the gizzards and bring back to boil. I usually start with a couple of cups of water and let the whole thing cook until the gizzards are tender, about 1 hour to 1 and 1/2 hour. About 10 minutes before it is finished cooking, add the liver and cook until done. By this time you should have some gravy left, but not soupy. It will thicken on it’s own as the liquids are reduced.

That’s it! serve with steamed rice. Thanks to Cia for hosting this round of Lasang Pinoy.

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7 comments on “LP9 – Chicken Gizzards & Liver Adobo
  1. JMom says:

    Hi Mike, to clean the yellow membrane, all you have to do is take a knife and peel it off. I comes off quite easily, like skin. The white stuff on the outside usually cooks off, it’s too thin to peel off. The chewy tendon like parts, you can just cut off if you prefer. I usually leave it on for additional texture. Just make sure you wash them well. You can also soak them in salty water just to get all the impurities out. Hope that helps.

  2. Mike Buchan says:

    I would like to know how to clean the chicken gizzard! The tough yellow membrane and white muscle(?) – how do I remove this from the meat?

  3. aurea says:

    Hey! I found this recipe and made it for my packed lunch the whole week. I didn’t follow the recipe exactly, because I always freestyle adobo. I can imagine my colleagues asking “what’s for lunch?” and me replying “liver and gizzards, Philippine style.”

  4. Anonymous says:

    I just came here in Japan and I am trying my hand at cooking for the first time. For no reason at all, I bought chicken liver and chicken heart. I would not have known what to do with them had it not for this recipe. It turned out delicious! 🙂

  5. ces says:

    haven’t tried cooking this myself..looks yumm though! great entry! ako walang entry..di umabot e..i guess i can still post my entry, huh? for personal consumption…hahaha!

  6. mae says:

    oh, delicious! i was just saying to Lani how i like chicken liver/gizzard adobo and here you are you made it!


    Btw, i have a new site

  7. Lani says:

    Sarap naman niyan! Pareho nga tayong chicken liver ang entry.

    Masarap din ang liver and gizzard pansahog sa gulay.

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