|
|
|
 |
Sautéed Chicken Livers with Green Onions |
|
Serves: 4
Print this Recipe
(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
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.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Chicken
Shredded Spiced Chicken
Shredded Chicken in Green Sauce
Minced Spicy Chicken
Grilled Chicken Skewers
Sautéed Chicken Livers with Green Onions
Grilled Chicken Breasts with Ancho Chile Sauce
Grilled Chicken in Red Chili Sauce with Zucchini and Corn
Baked Chicken with Mushrooms and Ancho Chile
Chicken with Chipotle Chiles and Tequila
Sautéed Chicken with Chipotle Chile Sauce
Grilled Chicken with Red Chile and Orange Sauce
Sautéed Chicken with Pasilla Chile Sauce
Chicken with Poblano Cream Sauce
Baked Chicken with Serrano Chile Cream Sauce
Sautéed Chicken with Almond Sauce
Baked Chicken with Pecans
Chicken with White Nut Sauce
Chicken with Black Bean and Avocado Salsa
Chicken and Corn with Fiery Cilantro-Mint Sauce
Chicken with Poblano Chiles, Sour Cream, and Cheese
Chicken in Roasted Tomato Sauce
Chicken with Portobello Mushrooms
Grilled Chicken with Cactus
Chicken Thighs with Onions and Nutmeg
Chicken Mazatlán
Chicken Tampico with Mayonnaise and Olives
Chicken, Ticul Style
Fried Chicken, Sonora Style
Plaza Chicken from Morelia
Lime Chicken
Chicken in Tangerine Sauce
Chicken with Tamarind
Braised Chicken with Prunes
Chicken for a King
Chicken in Its Own Juice
Drunken Chicken
Chicken Breasts with Yucatán Green Seasoning Paste
Chicken Breasts with Pumpkin Seed Crust
Rolled Chicken Breasts with Spinach
Rolled Chicken Breasts with Poblano Chiles and Goat Cheese
Stuffed Chicken Breasts with Black Bean Sauce
Chicken with Red Chile Steamed in Foil
Chicken, Pibil Style
Chicken in Mole Sauce from Puebla
Chicken in Oaxacan Red Mole
Chicken in Oaxacan Green Mole with White Beans
Chicken Breasts with Yellow Mole
Bride’s Mole with Chicken
Papantla-Style Mole Sauce with Chicken
Chicken and Green Chile Stew
Chicken, Mushrooms, and Red Pepper Stew
Chicken Stew, Chiapas Style
Chicken Stew with Chiles and Spices
Chicken Tinga
Oaxacan Toasted Corn Stew with Chicken and Pork
Chicken, Aguascalientes Style
Basic Cooked Turkey Breast
Turkey Cutlets with Almond Crust
Yucatán Spiced Turkey Cutlets
Turkey with Mushrooms and Tomatillos
Turkey with Creamy Green Pumpkin Seed Sauce
Turkey in Spiced Vinegar Sauce
Turkey Stew
Turkey and Hominy Stew
Turkey Meat Loaf
Yucatán Cold Spiced Turkey
Yucatán Stuffed Turkey Breast with White Sauce
Braised Duck for Tacos
Duck Breasts with Blackberry Sauce
Duck Breasts with Poblano Chile
Duck in Green Pumpkin Seed Sauce
Cornish Hens Roasted with Chili Rub
Cornish Hens with Fiery Cilantro-Mint Sauce
Quail with Corn and Cucumber and Jalapeño Salsa
Quail with White Beans
* Poultry
Roasted Whole Turkey with White Sauce
|
|
|
