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Chicken Adobo How To Make Chicken Adobo Pinoy Recipe Chicken Adobo Recipe Adobong Atay Balunbalunan

Chicken Adobo How To Make Chicken Adobo Pinoy Recipe Chicken Adobo Recipe Adobong Atay Balunbalunan

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    Chicken Adobo How To Make Chicken Adobo Pinoy Recipe Chicken Adobo Recipe Adobong Atay Balunbalunan

    This is Filipino Chicken Adobo. This is not your regular Chicken Adobo. This is a soul food version of Chicken Adobo that is a popular Pinoy recipe. This is Adobong Atay Balunbalunan Ng Manok or Chicken Adobo With Chicken Hearts, Gizzards And Livers. This is not your average Chicken Adobo that you might or might not see on your average everyday Filipino/Philippino restaurant. The recipe can be found below. Enjoy!

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    Marinade For Adobo:
    8 Tbsp. Catsup/Ketchup
    4 Tbsp. Soy sauce
    1 Tbsp.coconut vinegar
    Lime juice from 2 limes
    Hot sauce to taste is optional
    1-2 Tbsp. brown sugar or to taste
    1 -2 Tsp. garlic powder
    Black pepper powder to taste

    1. Mix all the ingredients for the marinade.  Marinade the liver, gizzard, and heart in it for at least 2 hours. Save marinade to pour into adobo mixture before serving. I marinated my chicken parts for 24hrs.

    Ingredients:
    4 tbsp oil
    5 cloves crushed garlic
    8 oz chicken giblets
    8 oz chicken liver
    8 oz chicken hearts
    1 brown onion slivered
    1/4 cup soy sauce
    1/4 cup coconut vinegar
    1 inch piece of ginger minced finely
    1/2 cup chicken stock.
    3 pcs bay leaf
    3 pcs dried chillies(optional)
    2 tbsp brown sugar
    6 hard boiled eggs
    1 tsp pepper corns
    1 tsp salt
    1 tbsp fish sauce

    Method:

    1. In a pan, heat oil and saute garlic and onions until softened and translucent. Then add your ginger and soften as well.
    2. Add in hearts, giblets and liver cook until browned.
    3. Stir-fry until brown. seasoned with salt & pepper if needed.
    4. Pour in the rest of the ingredients and adjust your taste as needed.
    5. Cook until sauce is thickened.
    6. Serve hot!!
    7. Note: Some people like the sauce thick and some like it soupy. I like it in between so that I can pour some of that delicious sauce over my rice.

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    Paul

    Owner of Recipe Flow

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