Chicken Liver and Gizzard Adobo Recipe

I don’t know when did my love for chicken gizzard started, what I do know I liked it at a very young age. I remember when I was young I am always excited when we buy a full dressed chicken because inside was this packet of gizzard, heart and liver. I always asked my grandmother, auntie and mom to add them on tinola, afritada and adobo, it was so good but what made me like it? I think it is the chewy but soft texture, this thing is quite tough if prepared wrongly but once its cooked right the texture is amazing. Gizzard by nature due to its density and texture, does not soak up flavours very well so I guess in dishes like adobo it will stand out. For the liver, it is the other way around, it is very tender and soft, just don’t overcook it…