It’s weekends, time for some Filipino good again. This time I would say borderline exotic, not the first thing that comes to mind when it’s time to whip a dinner- chicken gizzard, cooked Philippine-adobo style.
There is not much difference from the ordinary adobo, just the meat was changed. It’s very chewy, and if I may borrow from somebody else’s description, gamey. I love this dish. Most Filipino man do, it’s a very good pulutan. Beware though, typical of internal organs this is high in cholesterol. Yes, guilty pleasure.