Tuesday, February 23, 2010

Chicken Adobo (4) with Livers

This latest in the adobo chronicles is a fairly mellow, but flavorful and rich (perhaps partially because of the chicken livers) version. The base recipe comes via Burnt Lumpia (who adapted it from Steamy Kitchen); I merely fiddled with some proportions and added the livers. Next time I may try crushing the garlic instead (which gives me discrete cloves to nibble on or smash into the rice) and adding gizzards (balunbalunan in Tagalog; grandma used to put an extra helping in her adobo for me).
  • about 3 lbs. chicken (4 leg quarters in this case)
  • 1/2 lb. chicken livers
  • 2/3 cup cider vinegar
  • 1/2 cup soy sauce
  • 1 cup water
  • 6-8 cloves garlic (minced or smashed, as you prefer)
  • 2 tsp. sugar
  • 2 tsp. black peppercorns
  • 4 bay leaves
Combine all the ingredients in a large pot. Marinate for at least two hours.

Over high heat, bring the mixture to a boil. Simmer till chicken is done (about 20-30 minutes).

Remove chicken from pot and reserve. Bring heat to high and reduce the sauce, stirring often, till it thickens to desired consistency (I was getting hungry, and so stopped after about five minutes - perhaps halfway to almost-thick-enough-to-coat-the-back-of-a-spoon. Tasted fine, though.)

Pat the chicken pieces dry, then place them skin-side-up on a baking sheet or in a cast-iron skillet. Place under a broiler and broil till the skin is crisp, about 2-4 minutes.

Serve with white rice, pouring sauce over everything.

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