Recipe for Chicken Adobo Cooking with Spread of the Heart

Improve your Chicken Adobo with a heart spread! This dish is warm and full of flavors that are easy to make and perfect with white rice.

Yes, friends, I promise you many new food ideas from my last visit to the Philippines. Before we discuss all that delicacy in the coming days, let me complete June with another version of adobo.

Like the classic adobong manok, this version is also boiled in vinegar, soy sauce, and a combination of garlic. However, the spread of canned hearts is added during the last few minutes of cooking to give the richness of velvet to the sauce. This is a simple trick that makes this Filipino notch!

Recipe for Chicken Adobo Cooking with Spread of the Heart

Adobong manok with the spread of the heart will surely become a staple in your kitchen! Not only warm and full of flavor, but also easy to make and budget friendly.

This requires simple ingredients, cooking in one pan, and ready in an hour or less. Perfect dinner for a busy night!

Cooking tips

Although you can use boneless chicken meat, I recommend the inner chicken bones for maximum taste. Cut the meat in uniform size to ensure even cooking.
Let the vinegar boil, open and without stirring for a few minutes before adding soy sauce and water to cook a strong sour taste.

If pate liver pot is not available or you prefer a fresh alternative, boil about 1 cup until soft and fully cooked. Drain from liquid and mash with a fork or blender until smooth. Use in recipes as directed.

How to serve

  • Serve the adobo with steamed rice for a hearty and filling lunch or dinner meal.
  • To store leftovers, allow to cool completely and transfer in a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
  • To reheat, place in a saucepan and heat to an internal temperature of 165 F. Or warm in the microwave at 2 to 3 minute intervals until heated through.


  • In a pot over medium heat, heat oil. Add garlic and cook until softened.
  • Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
  • Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
  • Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.
  • Lower heat, cover and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced.
  • Season with salt and pepper to taste.
  • Add liver spread and stir until well-dispersed. Cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.


Calories: 616kcal | Carbohydrates: 4g | Protein: 49g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 197mg | Sodium: 1914mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4415IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 4mg



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