Chicken Igado

Chicken Igado. Some of OPC’s readers are asking if igado can be cooked using chicken instead of the usual pork. Today I tried to cook igado using chicken gizzard, liver, hearth and breast, the result was a great my chicken igado was comparable to the pork igado version.

To make the dish I used equal parts of chicken gizzard, liver and breast. Cooking is basically the same with my pork igado except that I have to parboil the gizzards which requires more cooking time to make it tender.

Please check also our other versions of Igado:

Igado with Pineapple and Mushroom
Igado the Day After 
Igado with Isaw 
Igado with Olives 
Beef Igado 
Dinaldalem, Pork Liver in Vinegar and Soy Sauce 
Igado

Chicken Igado, Ilocano Igado recipe

Pork Igado Traditional Version, Classic Ilocano Igado

To those who have been asking for a chicken version of igado here it is the recipe of my Chiken Igado.

Ingredients:

1/2 kilo chicken breast, cut into strips
1/2 kilo chicken gizzard, boiled, sliced into strips
1/2 kilo chicken liver and hearth, sliced into strips
3/4 cup canned chickpeas
3/4 cup canned green peas
1/2 cup vinegar
1/2 cup soy sauce
1/2 head garlic, chopped
1 medium size onion, chopped
1 medium size bell pepper, cut into strips
3-4 pcs. bay leaf
1 tsp. peppercorns
1-2 tsp. sugar
salt
cooking oil

Cooking procedure:

In a sauce pan, sauté garlic and onions. Add in the chicken gizzard, chicken breast, chicken hearth and soy sauce stir cook for 2 to 3 minutes. Add in the vinegar, lower heat and cook uncovered for 3 to 5 minutes. Add 1 to 2 cups of water, peppercorns, sugar and bay leaf simmer for 10 to 15 minutes. Add in the chicken liver and cook for another 5 to 10 minutes or until sauce thickens and almost dry. Season with salt to taste. Now add the chick peas, green peas and bell pepper and cook for another 1 minute. Serve with a lot of rice.