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Sautéed Chicken Livers with Green Onions

Serves: 4

(Higaditos con Cebollitos)
Category: Basic Chicken Dishes
Here, sautéed chicken livers are cooked with a bit of Worcestershire, which Mexicans sometimes call English sauce. In this recipe, the livers are topped with small green onions for an easy, economical way to prepare often-neglected chicken livers. Serve them with Rice with Mixed Vegetables (see Beans, Rice, and Pasta) or another Mexican rice dish.

    3/4 pound chicken livers
   1 tablespoon vegetable oil
   2 teaspoons Worcestershire sauce
   1/8 teaspoon freshly ground pepper, or to taste
   8 green onions, including about 2 inches of the green

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1. Trim the connective tissue from the livers and cut them into 1-inch pieces. Heat the oil in a nonstick skillet. Add the livers and cook, turning, until firm, about 1 minute. Add the Worcestershire and pepper. Cook, stirring, until browned on the outside and barely pink inside, about 3 minutes more. Transfer to a plate.

2. Cook the green onions in the same pan, stirring frequently, until limp and crisp-tender, about 4 minutes. Put the onions on the plate with the liver. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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