Spanish Chicken Livers Higados De Pollo A La Espaniola Recipes

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SPANISH CHICKEN LIVERS (HIGADOS DE POLLO A LA ESPANIOLA)



Spanish Chicken Livers (Higados De Pollo a La Espaniola) image

Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.

Provided by Chocolatl

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons flour
salt
pepper
1 lb chicken liver
4 tablespoons butter
4 -5 green onions, chopped
2 (4 ounce) cans mushrooms, undrained
1/3 cup sherry wine

Steps:

  • Add salt and pepper to flour.
  • Coat chicken livers in seasoned flour.
  • Melt butter in a skillet over medium-high heat.
  • Add chicken livers and saute until lightly browned, 2-3 minutes.
  • Add onions and saute another minute or two.
  • Add mushrooms, with their liquid, and sherry.
  • Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.

Nutrition Facts : Calories 350.1, Fat 17.2, SaturatedFat 9.1, Cholesterol 421.8, Sodium 192.1, Carbohydrate 9.4, Fiber 1.1, Sugar 2.3, Protein 21.8

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