Chicken IGADO translates to Chicken in Soy Sauce in English.

why make this recipe

Chicken IGADO, or "Chicken in Soy Sauce," is a delicious and hearty dish that brings a taste of Filipino cuisine to your table. This recipe combines tender chicken, flavorful gizzards, and rich liver, all cooked together in a savory soy sauce-based sauce. It’s perfect for family gatherings or any special occasion, and the combination of ingredients creates a mouthwatering experience 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 and pepper

Directions :

1. Marinate the chicken in 3 tablespoons of soy sauce, pepper, and calamansi juice. Also, marinate the chicken gizzard and liver in 1 tablespoon of soy sauce, pepper, and calamansi juice, separately. Let them marinate for at least 15 minutes. Set the marinade sauce aside.
2. Heat oil in a pan and fry the carrots and potatoes for a few minutes until they start to brown. Remove them from the pan and set aside.
3. In the same pan, sauté the minced garlic for about a minute until fragrant. Then, add the chopped onion and cook until soft.
4. Add the marinated chicken gizzard to the pan and sauté for 5 minutes. Next, add the marinated chicken and sauté for another 5 minutes.
5. Add the bay leaves and liver spread to the pan, stirring to combine. Pour in the reserved marinade sauce and add the chicken cube. Stir well to dissolve the cube.
6. Add water to the mixture and stir again. Cover the pan and bring to a boil.
7. After boiling, add the marinated chicken liver and let it simmer for 2 minutes.
8. Add the fried potatoes and carrots back into the pan and cook for another 2 minutes.
9. Finally, add the bell pepper and green peas, cooking for about 3 minutes. Add vinegar and let it sit for a minute without stirring, then stir again.
10. Simmer for a few more minutes until the sauce reduces and thickens. Season with salt to taste.

how to serve Chicken IGADO

Serve Chicken IGADO warm over a bed of steamed rice. The thick, savory sauce pairs beautifully with rice, allowing every bite to be filled with flavor. You can also garnish it with extra bell pepper slices for a pop of color.

how to store Chicken IGADO

To store leftover Chicken IGADO, let it cool completely. Place it in an airtight container and refrigerate. It can last for up to three days in the fridge. To reheat, warm it in a pan or microwave until heated through.

tips to make Chicken IGADO

• For extra flavor, let the chicken marinate for longer, up to an hour, if you have the time.
• If you prefer a thicker sauce, simmer it longer to allow more liquid to evaporate.
• Adjust the amount of soy sauce and vinegar to suit your taste preferences; some may prefer it saltier or tangier.

variation

You can substitute the chicken liver with other types of meat or skip it entirely if you prefer a lighter dish. Alternatively, you can add more vegetables like bell peppers, carrots, or even string beans for added nutrition.

FAQs

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

2. What can I serve with Chicken IGADO?
Chicken IGADO is great with steamed rice, but it also pairs well with side dishes like sautéed vegetables or a simple salad.

3. Can I make Chicken IGADO in advance?
Yes, you can prepare Chicken IGADO a day before serving. The flavors often improve as it sits in the refrigerator overnight. Just reheat before serving.

Chicken IGADO

A delicious Filipino dish with tender chicken, flavorful gizzards, and rich liver in a savory soy sauce-based sauce, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Filipino

Calories: 450

Ingredients Method Notes

Ingredients

  

Marinade

• 750 g chicken breast, boneless Cut into bite-sized pieces
• 150 g chicken gizzard Cleaned and cut into smaller pieces
• 200 g chicken liver Cleaned and cut into halves
• 6 tbsp soy sauce Divided
• 8 pcs calamansi Juice for marinating
• salt salt To taste
• pepper pepper To taste

Main Ingredients

• 1 can liver spread
• 1 1/4 cups water
• 1 pc chicken cube To enhance flavor
• 2 pcs bay leaves
• 4 cloves garlic Minced
• 1 medium onion Chopped
• 2 medium potatoes Cut into cubes and fried
• 1 medium carrot Cut into cubes and fried
• 1/3 cup green peas
• 1/2 tbsp vinegar
• 1 red bell pepper red bell pepper Sliced for serving
• cooking oil cooking oil For frying

Method

 

Marination

1. Marinate the chicken in 3 tablespoons of soy sauce, pepper, and calamansi juice.
2. Marinate the chicken gizzard and liver in 1 tablespoon of soy sauce, pepper, and calamansi juice separately.
3. Let them marinate for at least 15 minutes and set the marinade sauce aside.

Cooking

1. Heat oil in a pan and fry the carrots and potatoes for a few minutes until they start to brown. Remove them from the pan and set aside.
2. In the same pan, sauté the minced garlic for about a minute until fragrant. Then, add the chopped onion and cook until soft.
3. Add the marinated chicken gizzard to the pan and sauté for 5 minutes.
4. Next, add the marinated chicken and sauté for another 5 minutes.
5. Add the bay leaves and liver spread, stirring to combine.
6. Pour in the reserved marinade sauce and add the chicken cube. Stir well to dissolve the cube.
7. Add water to the mixture and stir again. Cover the pan and bring to a boil.
8. After boiling, add the marinated chicken liver and let it simmer for 2 minutes.
9. Add the fried potatoes and carrots back into the pan and cook for another 2 minutes.
10. Finally, add the bell pepper and green peas, cooking for about 3 minutes.
11. Add vinegar and let it sit for a minute without stirring, then stir again.
12. Simmer for a few more minutes until the sauce reduces and thickens. Season with salt to taste.

Notes

Serve Chicken IGADO warm over steamed rice. For extra flavor, marinate the chicken for up to an hour if you have time. Adjust soy sauce and vinegar to your taste. For a thicker sauce, let it simmer longer.