Hello, food lovers! Are you a fan of grilled chicken intestine such as isaw or betamax? Well, if you enjoy those foods, you might also love this Chicken Gizzard Adobo.
I’m excited to share a delicious and savory dish with you a Chicken Gizzard Adobo! It is a Filipino dish that puts a flavorful twist on classic adobo recipe. A gizzard is a chicken’s muscular part of a digestive system that helps grind and break down the food. Chicken gizzard have a firm, chewy texture and it is also rich in protein and many more essential nutrients.
CHICKEN GIZZARD ADOBO
INGREDIENTS:
•1kg Chicken Gizzard – be sure to trimmed and clean it thoroughly
•½ cup soy sauce
•Oyster sauce
•¼ cup vinegar
•5-6 cloves of garlic-minced
•2 tsp ground pepper
•1 pc onion-sliced
•1pc bell pepper-sliced
•2 tbsp cooking oil
•1 tbsp sugar
•1 cup of water
•Salt-to taste
•2 pcs potatoes-(optional) I just liked my adobo with potato
•Chilli-optional
COOK WITH ME
Boil the Chicken Gizzard – after cleaning the gizzard thoroughly, boil it for at least 30-40 minutes, as it makes the chicken gizzard tender, removes odors, and impurities. After 30mins you drain the water and set the chicken gizzard aside.
Sauté Aromatics – put cooking oil in a pan over medium heat. Sauté the garlic until golden brown, then add the onion until it caramelized.
Cook The Chicken Gizzard – add the boiled gizzards and potatoes to the pan stir-fry. Add the soy sauce, oyster sauce, vinegar and water. Allow mixture to simmer without stirring for 2-3minutes to cook the potatoes and cook off the raw vinegar taste.
Simmer and Season – stir gently, add the chilli, bell pepper, ground pepper and sugar for a slight sweetness and adjust with salt to taste. Let it simmer for 15-20minutes until the sauce reduces and let all those ingredients mingle and merge to chicken gizzards absorbing all the flavors.
Serve and Enjoy – once the sauce is thickened and the gizzard tender, turn off the heat. Serve hot with steamed rice and enjoy your Chicken Gizzard Adobo.
You can enjoy this dish whether it’s breakfast, lunch or dinner. As an Asian I like to pair my gizzard adobo with rice as it compliment it’s rich savory flavor and it’s slightly tangy taste that comes from the soy sauce blend, vinegar, garlic and spices.
In addition, the texture of rice which is soft is a great pair of the chewy gizzard. Rice is a perfect pair for almost every dish it makes every meal complete.
I am not a chef, I just know how to cook and this is how I cook my Chicken Gizzard Adobo. If you’re interested in making this dish you can follow my recipe or otherwise search it because there’s a lot of way on how they cook it, some may put chicken liver, chicken meat and I put potatoes on mine. It’s up to you it’s your own taste bud. I enjoy eating gizzard because of its unique chewy texture. I like chicken intestine and Betamax as well, as long as the preparation is clean, I’m up for it.
Did you know that adobo taste better the next day? Let it sit overnight to let the flavors absorb deepen and meld together!
That’s all for now, thank you for your time to read my food blog! I am so glad to share this recipe with you. If you enjoyed this post, stick around for more delicious recipes and tips. See you in my next blog.
Happy cooking and happy eating everyone.
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STOPthank you for reminder, I will surely post and engaged more to achieve the next target
I also fan of grilled chicken intestine and I also like chicken intestine adobo. I miss eating this kind of adobo.
Yea right! there's something about it that makes it irresistible.
Wow. This food looks amazingly great 🥰 It's always a great skill for us, Filipinos to make the best out of everything 😊 We will surely never run out of food 😊
Absolutely! We Filipinos are so resourceful and creative when it comes to food
i like your chicken gizzard adobo recipe,i must try it because my husband like to it gizzard especially vegetable. thank you for sharing your recipes.
yeah your right adobo taste better in the next day.yummy.
Than you so much! I'm glad you like my recipe. I hope your husband like it too. let me know how it turns out
your welcome,yes i well, for sure my husband well liked it.i hope to learn more recipe from you.