Eating livers and innards is an aqcuired taste. Although many might feel disgusted at a sight of it, but its health content and deliciousness in uncomparable. My dad’s famous Adobong Atay recipe is so far the best I’ve ever tasted.
Ingredients:
1 kilo of chicken liver, gizzards and heart (cleaned and cut)
1 onion siced
3 cloves of garlic pounded
1 tablespoon of kalamansi juice (you can replace this with lemon juice)
2 tablespoons of catsup (if you use spicy catsup the better)
3 tablespoons of soy sauce
1 teaspoon of sugar
some salt and pepper
cooking oil
Procedure:
In a bowl put the kalamansi juice, soy sauce, catsup, sugar, salt and pepper. Mix well. Put your cut livers and gizzard in it and let it marinate for about an hour. In a pan, put your cooking oil then fry your liver without the marinading sauce. Cook them slowly until they become golden brown in all sides. Add your onion and minced garlic. Continue mixing, pour the marinading sauce and add a bout a quarter of glass of water. Let it simmer until the sauce thickens. You can add some chili pepper to make a spicy adobong atay. Eat with your steamed rice!
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Tagged: adobo, adobong atay, catsup, chicken liver adobo, garlic, kalamansi juice, onion
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hi there…thanks for this recipe, i really dont know how to cook adobong atay in anyway, its just a usual procedure…..but when i found your recipe and tried it, its really delicious…and my housemates liked it…well, were foreign worker here in canada, that’s why if we have a chance, we cook filipino food…thanks again and more power and more recipe to comes…
Found your site looking for some tips on how to cook liver adobo and i am thankful because your recipe definitely helpful. Been living with my Dad since i got here which is a chef in a university and unfortunately he’s in the Philippines right now for vacation so i had no choice but to learn how to cook for my self. But i think this wont be my last time I’m cooking a Filipino dish because of your help,your site, ill be cooking more dish… Thank you again and more power to you.
I’m preparing to make this recipe a second time. Because of its simplicity, I’m confident it will turn out if not better than just as good as the first time I made it.
I initially found this web-site looking for a recipe to cook organ meat which I have never cooked before. My fiance requested a traditional Southern meal for our Christmas dinner, and my intuition told me this dish would go well with the corn bread, black-eyed peas and collard greens side dishes. My feeling was right on and the dinner was a hit. The whole family loved this “new” way of preparing the meat. Thank you for posting this recipe. I have a new “traditional” recipe to add to our family cookbook.
As a post note: As suggested I used lime juice since I didn’t have any kalamansi juice and I used Sofrito (tomato cooking base) instead of catsup.
Hi…Thanks for the recipe, This is the second time i made chicken liver adobo after experiencing Pilipino foods in Manila, but i can really say that this recipe is the best one i tried…. Masarap… Maraming salamat po
Hi.. Thanks for this recipe.. I’m cooking the adobo now..
Ang sarap!! I just finished cooking! Thank you so much for sharing this. This recipe is definitely a keeper!
This is an amazing recipe. It is beyond delicious and no other recipe is so easy and quick to prepare. My partner is a Fillipino and we eat Fillipino food most of the time. Thank goodness you people have come to our city of Winnipeg Canada as it is a much better place to live since you are here.
I can not imagine waking up with out the delights of your cuisine. Stay well, be happy and eat well, and thank you.
i was hesitant to try this at first because of the ketchup, but boy oh boy, i was wrong. this is totally awesome! keep it up!
We’ve always wanted to cook our very own chicken liver adobo and found your site. We are trying it now and we look forward to a very delicious dish when we cooked it. Thanks for the recipe.
hi!! i planned of cooking adobong ckicken liver & I’ve had no idea how to cook it, so just click ur recipe & then started to follow it,, & i really cant believe how happy i am when i was tasting it,, really so delicious. thanx to u!! now im looking forward to cooking new recipe at all. surely my friends will gunna love it to,, were really home sick of filipino food here in saudi. God Bless u!!
salamat sa recipe tagal ko na hinahanap kung pano magluto nito! Mabuhay!!
Thank you so much for this recipe.
I’ve been craving for chicken liver adobo for a
long time and I’m so glad I found this perfect for my
taste recipe of yours!!! Thank you again!!!
Perfect!!!
Hi hello, salamat sa recipe nyo gustong gusto sa asawa kong forienger
anung ketchup gamitin ko tomato or banana? tsaka masarap po ba rin ito kung half cook yung atay ? mas masarap kasi pag soft yung atay eh :/
Hi Tajano
if you use tomato catsup, medyo maasim iyan if you use banana catsup manamis namis iyan. So bahala ka na which one you prefer. I advise cooking the liver until it’s cookign time. Its not safe to eat half cook innards. I suggest you cook it for 25 to 30 minutes depending on the amount of your liver. Be sure to add some little water to avoid from drying and burning the liver. Goodluck!
Hi there!
I tried this recipe last week and I loved it. Such a straightforward recipe which even a non-liver eater would love to try. I think the inclusion of catsup made it tastier. Thanks for sharing!