Spanish Chicken Livers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 382.4
- Total Fat: 26.7 g
- Cholesterol: 290.6 mg
- Sodium: 849.8 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.9 g
- Protein: 24.8 g
View full nutritional breakdown of Spanish Chicken Livers calories by ingredient
Introduction
(Higadillos Salteados) Smoked, salted Spanish pancetta is traditionally used in this dish, but bacon works fine. (Higadillos Salteados) Smoked, salted Spanish pancetta is traditionally used in this dish, but bacon works fine.Number of Servings: 6
Ingredients
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* Olive Oil, 2 tbsp (remove)
* Onions, raw, 2 medium (2-1/2" dia) (remove)
* Garlic, 4 cloves (remove)
* Bacon, 225 grams (remove)
*Thyme, fresh, 2 tsp (remove)
* Chicken Livers, 450 grams (remove)
* Paprika, Hot, Smoked .5 tsp (remove)
* Salt, .5 tsp (remove)
* Pepper, black, 1 dash (remove)
* Sherry, dry, 2.5 fl. oz (remove)
* Parsley, .25 cup (remove)
Directions
1) Heat oil in large skillet on medium until shimmery. Turn heat to medium-low. Add onions and garlic. Cook, stirring frequently until softened but not browned, 5-8 minutes.
2) Turn heat to medium. Add bacon and thyme. Cook stirring frequently until golden and slightly crispy, 10 minutes. Transfer to plate with slotted spoon.
3) Turn heat to medium-high. Add livers, 1/2 tsp paprika, salt and pepper. Cook, stirring occasionally until liver is almost cooked through, 3 minutes. Do not overcook; liver should still be pink in the centre. Transfer to plate with onion mixture.
4) Pour sherry into pan. Stir to scrape up browned bits. Return liver mixture to pan. Add parsley. Stir together 30 seconds. Remove from heat. Discard thyme.
5) Serve immediately and dust with paprika.
Number of Servings: 6
Recipe submitted by SparkPeople user SPIRITJOURNEY51.
2) Turn heat to medium. Add bacon and thyme. Cook stirring frequently until golden and slightly crispy, 10 minutes. Transfer to plate with slotted spoon.
3) Turn heat to medium-high. Add livers, 1/2 tsp paprika, salt and pepper. Cook, stirring occasionally until liver is almost cooked through, 3 minutes. Do not overcook; liver should still be pink in the centre. Transfer to plate with onion mixture.
4) Pour sherry into pan. Stir to scrape up browned bits. Return liver mixture to pan. Add parsley. Stir together 30 seconds. Remove from heat. Discard thyme.
5) Serve immediately and dust with paprika.
Number of Servings: 6
Recipe submitted by SparkPeople user SPIRITJOURNEY51.
Member Ratings For This Recipe
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JANTHEBLONDE
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THATPAT
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SERENFLO