Mexican Chicken Livers

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #1786

October 31, 2011



" This really isn't a Mexican recipe but it uses Mexican flavored tomatoes hence the name. It is simple, quick and tasty. Lovely served over pasta or rice."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (378.3 g)
  • Calories 355.5
  • Total Fat - 13.2 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 413 mg
  • Sodium - 411.6 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 19.2 g
  • Protein - 34.9 g
  • Calcium - 35.8 mg
  • Iron - 5.7 mg
  • Vitamin C - 43.3 mg
  • Thiamin - 0.2 mg

Step 1

While half frozen cut out the membrane between the lobes of the chicken livers. If the lobes are large cut them in half.

Step 2

In a saucepan mix together the tomatoes, garlic, onions, mushrooms,and paprika. Season with salt and pepper. Gently heat the sauce, do not boil just let it simmer and reduce slightly approximately 10 minutes

Step 3

Heat a skillet, medium high heat,melt butter add oil, add livers and brown them, fry for about 4 minutes

Step 4

Pour the tomato sauce over the livers and simmer for 5 minutes

Tips & Variations


No special items needed.

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