CHICKEN LIVER AND GIZZARDS ADOBO

CHICKEN LIVER AND GIZZARDS ADOBO image

Yield servings

Number Of Ingredients 8

1 lb. each chicken gizzards and liver
1 head of garlic, chopped
1 large onion, sliced
1 teaspoon whole peppercorns
3 bay leaves
1/4 cup vinegar
1/4 cup soy sauce
Water (enough to keep it from drying out while cooking)

Steps:

Wash the gizzards and liver well. Set the liver aside. In a pot, boil the gizzards in enough water to submerge them. Boil for about 30 minutes then throw out the water. In the same pot, combine all the ingredients except the liver with the gizzards and bring back to boil. I usually start with a couple of cups of water and let the whole thing cook until the gizzards are tender, about 1 hour to 1 and 1/2 hour. About 10 minutes before it is finished cooking, add the liver and cook until done. By this time you should have some gravy left, but not soupy. It will thicken on it's own as the liquids are reduced. Serve over rice.