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Plate of Chicken IGADO served with rice, showcasing its rich soy sauce flavor.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.