Chicken Adobo

Source: My version of Yummy Magazine October 2008 Issue's Adobo

• 1/2 kl chicken (combination og leg, thigh and mid joint wing)
• 100 gms chicken gizzard
• 100 gms chicken liver
• 3/4 cup vinegar
• 1/2 cup liquid seasoning
• 1/4 cup crushed garlic
• 1 8gg sachets Maggi Magic Sarap
• coarse black pepper
• water
• cooking oil

1 Stew chicken pieces, gizzard and liver in liquid seasoning, vinegar, Maggi Magic Sarap, black pepper, and garlic over low heat until very tender.
2 Add water if necessary. Drain sauce from the meat and reserve for later use.
3 Saute in oil the garlic used in stewing. Add the chicken pieces and pan fry the meat, gizzard and liver until it browns.
4 Gradually add a little of the reserved sauce. Cook just until sauce lightly thickens.


The best Adobo I have probably tasted was that of my Ate Emily. It was the best! Then there's my Ate Letty's which I also love (thanks to her persistence of trying to make her version a match to Ate Emily's! hehehe...) A little trivia about me, I don't eat adobo with laurel leaf... I dunno, I just don't like it.

My first attempt of this pinoy favorite was far from satisfactory. That was 5 years ago. Never tried it again until I got married. I got it though on the second try coz Darwin has since loved adobo and claim it now as his official favorite. Oh, love! hahahah!

**Note: I'm actually one ingredient short. I'll post it once I know what that is called. I feel really stupid! LOL!!


Darwin's Verdict: 5 shiny stars!

Comment: "my all time favorite among the dishes you cook!"

My Verdict: This may be a no match to my Ates' adobo, but the important thing is my hubby's crazy with it. That's more than enough to make me proud of my version! =)