How to cook Chicken and Pork Adobo with Chicken Liver
1
Marinate the meat
Combine the chicken and pork with soy sauce, half the garlic, bay leaves, and peppercorns. Marinate for 30 minutes.
2
Brown the chicken liver
Heat half the oil in a wide pot. Sear the chicken liver briefly on both sides, then transfer it to a plate.
3
Brown the chicken and pork
Add the remaining oil. Remove the meat from the marinade, reserve the liquid, and brown the pork and chicken in batches.
4
Simmer the adobo
Add the remaining garlic, reserved marinade, water, and vinegar. Bring to a boil without stirring, then cover and simmer for 30–35 minutes.
5
Finish with chicken liver
Return the liver to the pot. Add sugar if desired and simmer uncovered for 8–10 minutes until the sauce is glossy and the meat is tender.
6
Plate and serve
Arrange the chicken, pork, and liver in a deep burgundy bowl, spoon over the reduced sauce,.
Maria’s tip: Sear the chicken liver separately and return it near the end so it stays tender and does not break apart in the sauce.
Food safety: Cook chicken and liver thoroughly to 74°C (165°F), avoid cross-contamination, and refrigerate leftovers promptly.