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Although I tremendously enjoy Philippine style adobo served the traditional way with steamed rice, I enjoy my adobo even more with pasta and creamed spinach. Served seperate, then all mixed together on the plate, what a great, simple, tasty meal 🙂
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Bon Appetit ! Kainan na!
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Chicken Gizzard Adobo
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- Chicken Gizzard Adobo
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Ingredients :
Chicken Gizzards,
Onions, large dice
Garlic, paste
Bay leaves,
Chicken stock,
Fish sauce, substitute with oystersauce if preferred
Soy sauce,
Sugar,
Beer,
Kosher salt,
Black Pepper, freshly ground
Peanut oil, to saute
Method :
Saute gizzards until nicely browned, add onions and garlic and saute until onions start to brown. Add all other ingredients and simmer until gizzards are tender. At this point, the sauce should be reduced so it covers the back of a spoon (nappe). Traditionally, adobo is served with steamed rice. However, in this version I served it with creamed spinach and pasta.
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Mabuhay ! Life is Good !
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ChefsOpinion 
Looks good, coming from a Filipina. Would like to try this sometime!
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Thank’s Snati 🙂
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Wow, Chef thanks for the great idea…You, being a great chef I know that you will love Filipino Cuisine as well…It’s just a puzzle to all Filipino Culinarians why Filipino Cuisine is not on the Menu of First Class Dining restos…Most of the (Executive) Chef’s in L.A. they say feed their staff with our food but it never make it to their customer…is it because it’s considered comfort food?, fast food? (not even coz it take awhile to finish certain dishes), too ethnic?, too salty or oily?. What’s your take or personal opinion on this…I hope our Filipino Food would be the next great trend. Btw, how did you make your “Creamy Spinach”…Congrats on this very informative and exciting Blog, I really love & enjoy it. More Power, good health & God Bless
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Hi Jordan, I used to live in manila for many years. After that, while I was still working in five star hotels around the world, I incorporated pinoi dishes in many of my menus. If you go through my blog, you’ll find other filipino dishes I blogged before 🙂
Below is the link to my creamed spinach. Enjoy.
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Curious as to how much of the ingredients to use because it looks great but I don’t want to mess it up! Thank you
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