Andalusian recipe for chicken livers in sauce
Chicken livers are a traditional recipe that was cooked in the homes of many Andalusians, although they are also known in many other parts of the country.
Chicken livers are recognized for their distinctive flavor and tender texture. They are a source of essential nutrients, such as high-quality protein, iron, B vitamins and zinc.
It is a very simple dish to prepare and will only take you a few minutes. By the way, if you like these traditional dishes then you can't miss our chicken gizzards recipe either lemon roast chicken dish . You'll love it!
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How to cook chicken livers in grandma's sauce
- Preparation of the ingredients: We begin by washing all the vegetables. Then, we peel and chop the onion and garlic cloves. Cut the green pepper and tomato into small pieces. Also, clean the chicken livers, making sure to remove any fat or unwanted tissue.
- Sauteed vegetables: Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and green pepper and cook until tender and the onion is translucent, about 5 minutes.
- Cooking the livers: Add the chicken livers to the pan and cook until they are golden brown on the outside, which should take around 5-7 minutes. It's important not to overcook them so they don't dry out.
- Adding the liquids: Add the white wine to the pan and let it cook over medium-high heat for about 2-3 minutes so that the alcohol evaporates. Then, we add the chopped tomato and the chicken broth and bring them to a boil. We reduce the heat to medium-low and let them cook over low heat for 20 minutes.
- Completion and seasoning: We taste and if necessary add salt and pepper to taste. If the sauce is very liquid, we can increase the heat to medium-high and cook for a few additional minutes to reduce it. Finally, sprinkle with fresh chopped parsley before serving.
Tips and tricks to prepare the best chicken livers in sauce
Ingredient quality: For the best results, be sure to use fresh, high-quality ingredients. Chicken livers must be fresh and free of bad odor.
Recipe Variants: You can add chopped mushrooms or red pepper strips to vary the flavors and textures in the sauce.
Wine pairing: This dish goes well with a medium-bodied red wine like a Tempranillo or Merlot. The flavors of these wines complement the richness of the sauce very well.
Accompaniments: Chicken livers in grandma's sauce are delicious when served over cooked white rice or with fresh bread to dip in the sauce.
Storage and reheating: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simmer in a skillet until heated through.