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Chicken Livers Creole

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  Olive oil 50 Milliliter (1/4 Cup)
  Chopped onions 250 Milliliter (1 Cup)
  Garlic 1 Clove (5 gm), minced
  Chopped celery 250 Milliliter (1 Cup)
  Chopped sweet green pepper 250 Milliliter (1 Cup)
  Canned tomatoes 500 Milliliter (2 Cups)
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon
  Hot pepper sauce 1 Dash
  Vegetable oil 25 Milliliter (2 Tablespoon)
  Butter 15 Milliliter (1 Tablespoon)
  Chicken livers 1 Pound, halved if large (500 Grams)
  Hot cooked rice 1 Cup (16 tbs)

In large skillet or saucepan, heat olive oil over medium heat; cook onions, garlic, celery and green pepper, stirring, until softened but not browned.
Add tomatoes, bay leaf, half of the thyme, hot pepper sauce, and salt and pepper to taste; reduce heat and simmer for 15 minutes.
Remove bay leaf.
Taste and adjust seasoning.
Meanwhile, in separate large skillet, heat vegetable oil with butter over medium high heat; cook chicken livers, stirring, until browned all over but still moist inside, about 5 minutes.
Combine livers and sauce.
Season with remaining thyme, and salt and pepper to taste.
Serve immediately over rice.

Recipe Summary

Difficulty Level: 
Side Dish

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