Chicken livers

Chicken livers the way my mom makes them. I personally prefer chicken hearts (cooked the same way as below), but livers are nice too.

Ingredients (for 2)
* 1 cup of chicken livers
* 1 cup of canned chunked tomatoes
* 1/3 cup green frozen peas
* white rice of your choice
* A bit of jalapeño pepper
* 1 shallot, diced
* 1 garlic clove, crashed
* 2 tbspoons olive oil
* 1 tbspoon butter
* salt & pepper

Execution
1. Put the livers in a drainer and run lots of cold water through them to make sure there is not much of their “bloody” juice left.
2. In a pan, add the oliver oil and shallot under high heat. When the shallot starts to get golden, add the livers and stir regularly.
3. Bring the chunked tomatoes into your cutting board and dice them smaller if they are too chunky. Dice the jalapeño in small pieces too.
4. When the livers start getting some brown color and most of their juice has evaporated, add the tomatoes and jalapeño pepper pieces. Also add the garlic clove and some salt and pepper. Stir occasionally.
5. After about 2-3 minutes, lower the heat to “low”, and add 2 cups of water. Cover the pan and let it cook for 30 to 40 minutes, or until the sauce is now thick.
6. Fifteen minutes before that happens, cook the rice as per package instructions. Also add in the pan with it the peas. After draining the peas and rice, bring them back to the pan and “butter” them. Serve both the rice and livers immediately.

Chicken livers

1 Comment »

Ricardo Ramalho wrote on January 13th, 2008 at 6:59 AM PST:

My mother used to make me this exact dish. =)

Here in Portugal 😉


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