Chicken livers are easy to fry with olive oil in a non-stick pan. Prepared with onions, they are a cheap and delicious dish. This recipe is for four people.
Ingrediants
- 500 g of chicken livers
- 70 ml of olive or canola oil
- 1 sweet onion
- 1 handful of spring onions, washed
- Salt and Pepper To Taste.
Steps
Step 1. Peel the onions
Cut it into horizontal strips of 2.5 cm. The benefit of sweet onions is that they won't make your eyes water while you cook them.
Step 2. In a pan add a little oil to cover the bottom, about 30 ml
Step 3. In the pan, add the onions and let them fry over low heat, covering with a lid
Cook for about 10 minutes.
Step 4. Stir the onions from time to time to brown them
They will be ready when they are soft. Don't let them burn.
Step 5. Transfer the cooked onions to a bowl
Step 6. Pour 30ml of olive or canola oil into the pan
Over low heat, add the chicken livers.
Step 7. Fry the livers, stirring occasionally
Cover the pan with a lid and leave on the stove for about 10 minutes. Make sure there is always oil in the pan to prevent them from sticking.
Step 8. Check that they are well cooked
The red livers will turn brown when ready. Cut one in half to check. Or you can use a cooking thermometer: place it inside a liver and, if it shows 75 degrees or more, the dish is ready.
Step 9. Return the sautéed onions to the pan
Mix them together with the livers.
Step 10. As a garnish, chop the spring onions and add them to the pan
Step 11. Refrigerate the leftover portions and consume them within 3 days
Advice
- You may want to add other ingredients to this versatile dish, such as hard boiled eggs. After removing the shell, cut them into squares and mix them with the livers along with the onions.
- Clean the livers thoroughly before cooking them.
Warnings
- Always check the temperature of the dish to see if it is ready.
- Use oven mitts or a pot holder to handle the hot pan.
