Chicken adobo with a chicken liver

Instead of only accumulating notes, I’ve decided to post short “reports” on my adobo experiments.  A long post pointing out my favorite versions will follow some time in the future.

Chicken adobo with a chicken liver

I add coconut milk because I like the taste of it.  The appearance is admittedly weird.  However, the sauce both before and after adding the coconut milk made me see how the soy-and-vinegar-only versions work.

I add the chicken liver to the sauce because it needs some chicken flavor.  The traditional sauce is fortified with chicken flavors because the meat cooks in the sauce.  Since I build the sauce in a separate pan, I have to fortify the sauce in another way.  I had a liver on hand because I’d broken down a chicken immediately beforehand.

Finally, due to the way the sauce is built, reduction isn’t important.  If anything it can lead to an overly salty sauce and a too-smelly kitchen (from the vinegar).  I’ll definitely try this version again.  It’s convenient and my wife approves.


  • 2 chicken cutlets
  • 6 cloves garlic
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 1/8 cup white vinegar
  • 1 bay leaf
  • 1 chicken liver
  • Granulated sugar, to taste
  • 2 scallions, sliced into thin rings


  1. Sear the chicken over medium-high heat, flip, and roast in a slow oven.
  2. While the chicken finishes in the oven, assemble the sauce.  Finely chop the garlic and cook to a deep brown.  Add the other liquid ingredients, the bay leaf, and the chicken liver.
  3. When the chicken liver has cooked through, puree the sauce.  Correct seasoning.  (The sugar balances the harshness of the soy.)
  4. Remove the chicken from the oven, slice, and serve with sauce and scallions on the side.
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