Chicken Gizzard Adobo: A Filipino-Inspired Recipe

Adobo is found in several different countries around the world, but one of the most famous is from the Philippines. Even within the Philippines, different regions have their own variations. Typically, this dish is made with meat or vegetables with bay leaf, garlic, peppercorns, soy sauce, and vinegar.

Recently, I was craving Filipino-style adobo, so I decided to make it at home. Instead of fresh garlic, I used crispy fried garlic bits (which you can buy at the store or make at home). I liked how this recipe turned out with the crispy fried garlic bits; the taste and texture changed. It was really great!

Let's look at my recipe for chicken gizzard adobo.

For Preparation:

• 1 plate
• 2 small bowls
• 2 medium bowls
• measuring cups
• measuring spoons
• chopping board
• knife

For Cooking:

• pot
• sooking spoon
• strainer
• bowl

1. Slice meats or vegetables into small pieces to facilitate fast cooking.
2. Add fresh garlic and onions if preferred. Saute garlic and onion first—before adding the other ingredients.
3. Make it spicy by adding fresh bird's eye chilies or chili garlic oil.
4. Use a pressure cooker, if available, for faster cooking of the gizzards.
5. Add more liquid if necessary.
6. Save gizzard stock to enhance the flavor of the whole dish.
7. Add enough vinegar into boiling water to tenderize the gizzards and lessen their off-taste or fishy taste.