A blessed weekend to all Hivers!
Welcome to my food post again.
This time, I am cooking a delicious chicken adobo with chicken liver. I also added sweet potato in my adobo, yes sweet potato instead of potato. And it's really flavorful. So come and join me in my cooking demo.
-Chicken
-Chicken Liver
-Sweet Potato
-Onion
-Garlic
-Long Chili
-Ginger and Lemon Juice
-Pineapple Juice
-Sprite
-Vinegar
-Soy Sauce
-Knorr Chicken Cube
-Ground Black Pepper
-Bay Leaf
-Canola Oil
-Butter
-Water
Wash and clean chicken and chicken liver thoroughly.
Marinate the chicken and the chicken liver with soy sauce, and just ground black pepper. Then set aside.
Wash and peel sweet potatoes and cut them.
Peel and wash onion then cut into small pieces.
Crush and peel garlic then cut into small pieces.
Wash the long chili and then set them all aside.
Heat some canola oil in a pan and add 1 tbsp of butter. Fry or sear the marinated chicken. After searing the chicken remove them and transfer them to a plate. Do the same procedure with the chicken liver. Then set them aside.
In the same pan with the remaining cooking oil in it, fry the sweet potato and then set aside.
Add a small amount of canola oil in the same pan and then sauté garlic and onion until aromatic.
Add the chicken and stir slowly and carefully for a few minutes then add a Knorr chicken cube until it is melted. Then, add vinegar, soy sauce, pineapple juice, ginger/ lemon juice, sprite and water.
These liquid ingredients can tenderize and give a satisfying flavor to this adobo dish. I don't have any specific measurements for these ingredients. Just an estimation that meets my desired taste.
So, back to cooking.
After adding all these liquid ingredients, stir and mix them well and cover the pan. Let it simmer until the liquid is reduced and the chicken becomes tender. Then, add the bay leaves and long chili.
Continue cooking for a few minutes, then add the chicken liver until they are well cooked. Lastly, add the fried sweet potato. Cover the pan again and continue to cook for just 1 minute to retain the crispness of the sweet potato.
This is now the outcome of my chicken adobo.
It’s now ready to serve. It’s paired with brown rice and banana as a dessert. I hope you all like it.
Thank you and God bless us, everyone.
