Yes, friends, I promised you enough of new recipes and fresh breakfast ideas from my late visit to the Philippines. Before we break into all that deliciousness in the coming days, let me round off the month of June with another adobo version I cooked the week preceding my trip. Like the pork ribs done adobong pula-style, this chicken adobo with liver spread is also braised in the customary vinegar, soy sauce, and garlic combo. But while atsuete powder and ginger differentiate the former in flavor from other types of adobo, canned liver spread added during the last few minutes of cooking makes the latter rich, velvety, and extra delicious.

If you notice, I use the same proportions of vinegar and soy sauce in most of my adobo recipes. Some like their adobo with a bit more tang, others like it saltier. Others prefer their stew dry and swimming in fat, some like it with more sauce to spoon over rice. I find the ratio of 2 parts vinegar + 1 part cup soy sauce best suited for my tastes. Adobo is a very simple everyday dish but it is also a very easy dish to botch. One cardinal rule to remember, bring the vinegar to a boil, uncovered and WITHOUT stirring, for a good few minutes. This crucial step is to allow the acidity and raw taste of vinegar to a cook-off. In fact, it is an important step to note when cooking with vinegar such as in ado or kilawin. That’s it, folks! Here’s wishing you the best remaining half of the year.


Chicken Adobo with Liver Spread


Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins



Servings Author: Lalaine Manalo




1 tablespoon oil

6 cloves garlic peeled and minced

1 3 pounds entity chicken, cut into dollop parts

1 cup vinegar

1/2 soy sauce

1 cup of water

2 bay leaves

salt and pepper to taste

1/4 cup liver spread




In a pot over medium heat, heat oil. Add garlic and cook until aromatic. Add chicken and cook, gripping

 hardly, until quietly sauteed and juices run clear.

Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for around 3 to 4 minutes. Lower heat, cover and continue to cook for about 25 to 30 minutes or until chicken is cooked through and sauce is reduced. Season with salt and pepper to taste. Add liver spread and stir until well-dispersed. Cook for around 3 to 4 minutes or until gravy is thickened. Serve hot.


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