Written by Mely of Mexico In My Kitchen
In many cultures with economically challenged families, housewives are always thinking about how to use what they have at their disposal to feed their families a healthy meal. Such is the case when it comes to cooking with chicken organs.
In my country there are businesses that sell tacos and spicy stews based only on chicken organs, especially in the states of Guerrero and Morelos (where I have tasted these types of meals). These dishes are prepared with the humblest parts of the chicken like the liver and heart – not to mention the chicken feet, which are used to make a rich broth.
Here is a recipe for chicken livers in a spicy tomatillo sauce whose spiciness makes it more suitable for adults.
It’s usually served in tacos as a snack in Mexican cantinas where customers wash them down with an ice-cold beer.
A simple and traditional Mexican recipe for chicken livers in a spicy tomatillo sauce.
- 1 lb. chicken livers, cleaned and patted dry
- 5 tomatillos, roughly chopped
- 2 tbs olive oil
- ½ medium sized white onion, roughly chopped
- 2 garlic cloves, finely minced
- 4 Arbol Peppers, chopped (For a milder substitute to the Arbol peppers, use 2 guajillo peppers)
- ¼ cup chicken broth
- Salt and pepper to taste
- Heat olive oil in a frying pan at medium heat. Add the Chopped onion, dry Arbol Peppers, and garlic. Cook until the onion is transparent.
- Add the Chicken livers and sauté for about 4 minutes.
- Add the Tomatillos and ¼ cup of chicken broth. Cook in low heat for about 7-8 minutes, season with salt and pepper and keep cooking until the liquid reduces and the livers are tender.
Serve over a bed of rice or with corn tortillas. Enjoy!
Does your family enjoy chicken livers, please share a recipe!
Trevor Huxham says
I’ve been wanting to try my hand at cooking organ meat lately, so this post came at a very opportune time for me. Thank you for the recipe; it looks simple, tasty, and healthy all at once!
My favorite chicken liver dish is Rumaki. It consists of a chicken liver wrapped around a whole water chestnut, which is then wrapped in bacon and held together with a toothpick. Broiled or baked, turn when one side gets brown. I hardly ever make it because no one else would get any!!
I love chicken livers, and would try your recipe. Nadia, from South Africa…..Adios