Chicken Adobo with Liver Spread
Another great Filipino adobo recipe! This adobo recipe uses skinned chicken thighs with pork liver paste added to the last 5 minutes of cooking. With the addition of the liver paste, the adobo braising sauce becomes rich and velvety. The liver paste also helps thicken the sauce. When we talk about adobo in Filipino cuisine, we need to figure out what the right ratio of vinegar to soy sauce. I like to use 1 cup vinegar to 1/2 cup soy sauce. Some people like their adobo saltier; other like more of a vinegary taste. When preparing this dish, the most important thing to remember is to not stir the dish once the vinegar is added. Let the boil cook off the acidity and raw vinegar taste. This process takes about 5 minutes. Then it is ok the add the soy sauce and stock. This goes for pretty much all Filipino adobo recipes.
Servings: 4
Ingredients
- 1 tbsp vegetable or canola oil
- 6 garlic cloves minced
- 8 bone in chicken thighs skinned
- 1 cup vinegar
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1 cup chicken stock
- 3 bay leaves
- 1/2 cup pork liver spread
- salt and pepper to taste
Instructions
- In a large sauce pan, heat up cooking oil over medium high heat. Sauté the minced garlic for 1 minute.
- Add the chicken thighs on top of the garlic. Cook for 4-5 minutes a side.
- Add in the vinegar. The most important thing here is to not stir this dish. LEAV IT ALONE! You want the acidity of the vinegar to cook off. Let simmer for 5 minutes.
- Turn the heat down to medium low. Add in the soy sauces, chicken stock, and bay leaves. Simmer for 30-35 minutes, uncovered.
- Stir in the liver spread. Simmer for another 5 minutes.
- The liver spread will help thicken the sauce as well as add richness to the flavor.
- Serve with steamed rice.
