Chicken IGADO translates to Chicken Stew in English.

why make this recipe

Chicken IGADO is a delightful and hearty dish that brings the flavors of chicken together in a rich stew. It combines different parts of the chicken, making it not only tasty but also a well-rounded meal. This recipe is perfect for family gatherings or special occasions, as it showcases the comfort of home-cooked food. The combination of tender chicken, vegetables, and a savory sauce makes it a dish that everyone will love.

how to make Chicken IGADO

Ingredients:

• 750g chicken breast, boneless
• 150g chicken gizzard
• 200g chicken liver
• 6 tbsp soy sauce (divided)
• 1 can liver spread
• 1 1/4 cups water
• 1 chicken cube
• 2 bay leaves
• 4 cloves garlic
• 1 medium onion
• 2 medium potatoes
• 1 medium carrot
• 1/3 cup green peas
• 1/2 tbsp vinegar
• 8 pcs calamansi
• red bell pepper
• cooking oil
• salt
• pepper

Directions:

1. Marinate the chicken, gizzard, and liver in 4 tablespoons of soy sauce, pepper, and calamansi juice for at least 15 minutes. Set the marinade aside.
2. Heat oil in a pan and fry the carrots and potatoes for a few minutes. Remove them from the pan and set aside.
3. In the same pan, sauté the garlic for a minute, then add the onion and cook until soft.
4. Add the marinated gizzard and sauté for 5 minutes. Then add the marinated chicken and cook for another 5 minutes.
5. Add the bay leaves and liver spread, stirring to mix well. Pour in the reserved marinade and add the chicken cube. Stir until the cube is dissolved.
6. Add water and cover the pan. Bring to a boil.
7. Once boiling, add the marinated chicken liver and simmer for 2 minutes.
8. Stir in the potatoes and carrots, then add the bell pepper and green peas. Cook for 3 minutes.
9. Add vinegar and do not stir for a minute. Then stir again and simmer until the sauce reduces and thickens. Adjust salt to taste.

how to serve Chicken IGADO

Serve Chicken IGADO hot over steamed rice for a complete meal. The rich sauce pairs perfectly with the fluffy rice, making each bite delicious. You can also garnish it with chopped parsley or serve it with a side of fresh salad for added freshness.

how to store Chicken IGADO

To store Chicken IGADO, allow it to cool completely at room temperature. Transfer it to an airtight container and refrigerate. It can be stored for up to 3 days in the fridge. For longer storage, you can freeze the stew for up to 2 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.

tips to make Chicken IGADO

• Marinating the chicken and gizzards longer can enhance the flavors.
• Feel free to adjust the amount of vegetables based on your preference.
• Adding a pinch of sugar can balance the flavors if you find the stew too salty.
• Make sure not to overcook the liver, as it can become tough.

variation

You can try different meats like pork or beef in place of chicken for a unique twist. Adding some spices, such as chili peppers, can also give extra heat to the dish.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating.

2. Can I skip the liver?
Yes, you can omit the liver if you do not like it. The stew will still be flavorful with just the chicken and gizzard.

3. What can I substitute for calamansi?
If you cannot find calamansi, you can use lime or lemon juice as a substitute.

Chicken IGADO

A delightful and hearty chicken stew that combines various chicken parts and vegetables in a rich savory sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Filipino

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 750 g chicken breast, boneless
• 150 g chicken gizzard
• 200 g chicken liver
• 6 tbsp soy sauce (divided)
• 1 can liver spread
• 1 1/4 cups water
• 1 pcs chicken cube
• 2 pcs bay leaves
• 4 cloves garlic
• 1 medium onion
• 2 medium potatoes
• 1 medium carrot
• 1/3 cup green peas
• 1/2 tbsp vinegar
• 8 pcs calamansi
• 1 pcs red bell pepper
• cooking oil for frying
• salt to taste
• pepper to taste

Method

 

Preparation

1. Marinate the chicken, gizzard, and liver in 4 tablespoons of soy sauce, pepper, and calamansi juice for at least 15 minutes. Set the marinade aside.

Cooking

1. Heat oil in a pan and fry the carrots and potatoes for a few minutes. Remove them from the pan and set aside.
2. In the same pan, sauté the garlic for a minute, then add the onion and cook until soft.
3. Add the marinated gizzard and sauté for 5 minutes. Then add the marinated chicken and cook for another 5 minutes.
4. Add the bay leaves and liver spread, stirring to mix well. Pour in the reserved marinade and add the chicken cube. Stir until the cube is dissolved.
5. Add water and cover the pan. Bring to a boil.
6. Once boiling, add the marinated chicken liver and simmer for 2 minutes.
7. Stir in the potatoes and carrots, then add the bell pepper and green peas. Cook for 3 minutes.
8. Add vinegar and do not stir for a minute. Then stir again and simmer until the sauce reduces and thickens. Adjust salt to taste.

Notes

Serve Chicken IGADO hot over steamed rice for a complete meal. The rich sauce pairs perfectly with fluffy rice. Garnish with chopped parsley or serve with a side of fresh salad for added freshness. Marinating longer can enhance flavors. Adjust vegetables as desired and consider adding sugar for balance.