Chicken Pork Liver Adobo Recipe: Filipino-Style Braised Richness in One Pot

This Filipino-style chicken pork liver adobo transforms humble ingredients into a rich, tangy masterpiece—all in one pot. 🔥 The secret lies in balancing soy sauce's depth with vinegar's brightness, while garlic and black pepper build layers of warmth that linger long after the first bite.

I first tasted this dish at a bustling Manila market stall, where the sizzle of pork liver in a cast-iron pot filled the air with an aroma that stopped passersby in their tracks.

The beauty of this recipe is its simplicity: no fancy techniques, just time and patience. The pork liver—tender when cooked properly—absorbs the adobo's complex flavors while staying juicy, while the chicken adds heartiness. The key is simmering slowly, allowing the sauce to reduce and develop that signature glossy sheen.

I've made this dish countless times for family gatherings, and it never fails to impress, even with picky eaters.

What you'll end up with is a dish that's equally at home on a weeknight table or a holiday spread: golden-brown pork liver slices resting in a glossy, slightly sticky sauce that clings to every bite.

The aroma alone will have everyone gathering around the table, and the first taste will silence any doubts about home cooking. Serve it over steamed rice to soak up every last drop of that flavorful sauce.

This recipe also pairs beautifully with Filipino sides like atchara (pickled papaya) or a simple green salad to cut through the richness. The leftovers? Even better the next day as the flavors meld further. Let's bring this taste of the Philippines to your kitchen—it's simpler than you think.

Ingredients for chicken pork liver adobo

Humble ingredients that pack a flavor punch—this adobo brings Filipino comfort food to your table.

The pork liver is the star here, so pick the freshest you can find—look for vibrant color and firm texture at the seafood counter or Filipino markets. Costco or Asian grocery stores usually carry it pre-packaged, but if you're buying whole, ask for the darkest, most marbled pieces. Chicken thighs stay juicy while absorbing the adobo's rich flavors, so don't swap for breasts unless you're okay with drier meat. The garlic and ginger should smell bright and pungent—no musty aromas! For the coconut aminos, Lee Kum Kee is my go-to, but any brand with no added sugar works.

No coconut aminos? Soy sauce works in a pinch, though it'll be slightly less rich. Vinegar too sour? White wine vinegar at half the amount softens the acidity. Fresh ginger too spicy? Substitute with 1 tsp ground ginger, but you'll lose that fresh zing. The sugar might seem odd, but it balances the acidity—brown sugar works too. For extra depth, add a splash of calamansi juice if you can find it at Latin markets. And if you're worried about the liver's iron taste, don't be—the long simmer mellows it beautifully.

This dish tastes even better the next day as flavors meld. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze for 3 months. I like to portion it into individual containers so I can reheat just what I need. The sauce thickens as it cools, so add a splash of water when reheating. Serve over steamed rice—it soaks up every last drop of that glorious sauce. And trust me, the green onions at the end aren't just for looks—they add a fresh finish that cuts through the richness.

Step-by-step instructions for Filipino-style adobo

This one-pot wonder delivers deep, tangy flavors that'll make your taste buds dance.

Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 1.5 pounds chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown and crispy. Flip and cook another 3-4 minutes until the other side is golden too. Remove and set aside.

In the same pot, add the 1 pound pork liver and cook for 2-3 minutes per side until just browned—don't overcook or it'll get tough. The liver should still look slightly pink in the center. Remove and set aside with the chicken.

Reduce heat to medium and add the 8 cloves minced garlic cloves, cooking for 30 seconds until fragrant. Add the 1.5 ounces grated fresh ginger and cook for another 30 seconds until the raw smell disappears. Here's the thing—don't rush this step. The aroma should be warm and inviting, not burning.

Add the 1 tablespoon crushed black peppercorns, 1 tablespoon sugar, and 1.5 teaspoons salt, stirring to toast the spices for 30 seconds until they release their oils. Pour in the 0.5 cup coconut aminos and 0.33 cup white vinegar, scraping up any browned bits from the bottom of the pot. This is where all the flavor lives.

Return the chicken and pork liver to the pot. Add the 1 cup water and 2 whole bay leaves, then bring to a gentle simmer. Here's the critical part: cover with a tight-fitting lid and reduce heat to low. Let it cook for 45-50 minutes until the chicken is fork-tender and the liver has absorbed all the flavors.

I like to check the liquid level after 20 minutes2-3 tablespoons water to keep everything moist. The chicken should be falling off the bone, and the pork liver should be tender but not mushy. Real talk: if you see any liquid remaining, simmer uncovered for the last 5 minutes to thicken the sauce slightly.

Remove the bay leaves and adjust seasoning if needed. The sauce should be rich, slightly tangy, and well-balanced. Taste it—you want that perfect harmony of sweet, salty, and umami. If it needs more depth, add a splash more coconut aminos or a pinch of salt.

Garnish with the 3 whole sliced green onions right before serving. This dish is best enjoyed immediately while the pork liver is still warm and the flavors are at their peak. Serve with steamed rice to soak up every last drop of that glorious adobo sauce.

Dietary considerations for this recipe

Gluten-Free Adaptations

Traditional adobo uses soy sauce, but coconut aminos make this dish naturally gluten-free while keeping that signature umami depth. I always keep a bottle of Lee Kum Kee coconut aminos on hand—it’s my go-to for Filipino cooking.

The flavor profile is nearly identical to soy sauce, though slightly sweeter, which balances the vinegar perfectly. For extra authenticity, look for brands with no added sugar like Annie Chun’s or Kikkoman coconut aminos. 🌱

Liver Concerns?

Pork liver is nutrient-dense but can be intimidating for some. If you're worried about iron content or texture, start with half the amount (about ½ lb) to test your tolerance. The long simmer in this recipe mellows the natural iron taste, so it won’t overpower the dish.

For a milder flavor, add ½ cup sliced mushrooms along with the chicken—they absorb flavors beautifully and add umami without liver’s intensity.

Vegetarian Swap

Skip the liver entirely and use extra-firm tofu or hearts of palm for a plant-based version. Cut 1 lb firm tofu into cubes and pan-fry until golden before adding to the pot. Hearts of palm add a silky texture—just slice them into ½-inch rounds and simmer with the chicken.

Both options soak up the adobo sauce wonderfully, though tofu needs a 5-minute extra simmer to fully absorb flavors. 🌿

Protein Allergies

If chicken is off-limits, swap the thighs for pork belly slices (about 1 lb), which render fat beautifully and stay tender. For a seafood twist, use shrimp—peel and devein 1 lb large shrimp, then add them in the last 10 minutes of cooking to avoid overcooking.

Both alternatives work, but pork belly adds a richer mouthfeel that mimics the liver’s texture when cooked properly. Always check for cross-contamination if allergies are severe.

Low-Sodium Options

Reduce the salt to ½ teaspoon and use low-sodium coconut aminos (like Annie Chun’s) to cut sodium by 50%. Boost umami with 1 tablespoon fish sauce or 1 teaspoon miso paste—both add depth without extra salt.

For extra flavor, add 1 tablespoon tomato paste to the base while building the adobo. The acidity from vinegar and brightness from garlic will still shine through, keeping the dish vibrant. 💡

Frequently asked questions