Chicken liver has a number of advantages over other types of liver: first, it is prepared more quickly, and secondly, there is no need to first clean it from various films and ducts, well, thirdly, it has a more delicate taste and cream texture. Today's article, we decided to devote to recipes stewed chicken liver.
Recipe for stewed chicken liver
Ingredients:
- chicken liver - 1 kg;
- onions - 5-6 pcs .;
- tomatoes in its own juice - 200 g;
- salt, pepper - to taste;
- paprika - 1 teaspoon;
- vegetable oil;
- water - 500 ml.
Preparation
The liver is dried and washed. In the brazier we heat the vegetable oil on medium heat and fry onion cut on it with rings. As soon as the onion becomes soft and golden, we spread the liver to it and wait until it seizes on all sides. Season the liver with salt, pepper and pour tomatoes in its own juice . In addition, we pour water or broth into the brazier. Simmer all together on medium heat for 10 minutes or until the liver is completely ready.
Serve chicken liver stewed with onions, should be generously sprinkled with herbs.
Chicken liver, stewed with vegetables
Ingredients:
- chicken liver - 500 g;
- potatoes - 2 pieces;
- carrots - 1 piece;
- onion -1 pcs .;
- tomatoes - 2 pieces;
- Bulgarian pepper - 1 pc .;
- vegetable oil;
- garlic - 2 cloves;
- salt, pepper - to taste.
Preparation
I clean my potatoes and cut them into cubes. Similarly, we treat carrots, peppers and onions. In the brazier, we heat the oil and fry the vegetables until they are almost ready. In the end, add crushed garlic. Now we send chicken liver to the fire. It should be cooked with vegetables for 10-15 minutes, since it is cooked extremely quickly. Before serving, it only remains to season the dish with salt and pepper to taste.
Stewed chicken liver can be cooked in a multivark. To do this, vegetables first pass to the half-ready on "Zharke", or "Bake", and then add the liver and go into the "Quenching" for 15-20 minutes. If necessary, add water or broth to the dish.
Recipe for braised chicken liver with ventricles
Ingredients:
- ventricles - 500 g;
- chicken liver - 250 g;
- Worcestershire sauce - 2 tbsp. spoons;
- salt, pepper - to taste;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- garlic - 2 cloves;
- bay leaves - 2 pcs .;
- vegetable oil.
Preparation
Ventricles and liver are washed, dried and seasoned with salt and pepper, then add the sauce and leave to marinate for the night.
In the pan, we heat the oil and fry the marinated offal on it for 2 minutes. Next, we put the onion and pieces of pepper, add crushed garlic. We put the bay leaves and pour 125 ml of water or broth. We extinguish all 15-20 minutes.
Chicken liver, braised in cream
Ingredients:
- chicken liver - 500 g;
- onions - 1 pc .;
- garlic - 2 cloves;
- flour - 2 tbsp. spoons;
- vegetable oil - 4 tbsp. spoons;
- salt, pepper - to taste;
- cream - 100 ml;
- sour cream - 3 tbsp. spoons.
Preparation
We sift the flour and mix it with salt and pepper. Chicken liver is dried with paper towels and crumbled in flour mix.
In a frying pan, warm the vegetable oil and fry it on the liver on both sides, to a light golden hue. We remove the finished liver on a plate, and in its place we put onion rings. Fry the onion until golden brown, also pre-sprinkled with flour. Now put the chicken liver onions, pour everything with a mixture of cream and sour cream, season with salt and pepper and stew for 10 minutes, if necessary, pour water or broth.