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Chicken Livers in Chipotle Sauce - Higaditos En Chipotle

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Submitted by brownie1011

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

½ 226.8
POUND G TOMATOES
broiled
2 2
EACH EACH GARLIC CLOVES
peeled, and roughly chopped
2 2
CANNED CANNED CHIPOTLE CHILI PEPPERS
in vinegar *
¾ 340.2
POUND G CHICKEN LIVERS
3 45
TABLESPOONS ML SCHMALTZ (CHICKEN FAT)
melted
½ 0.5
MEDIUM MEDIUM ONIONS
thinly sliced
1 1
X X SEA SALT
to taste *

Directions

Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend until almost smooth; there should be a little texture to the sauce.

Set aside.

Trim the livers of any connective tissue and any greenish spots from the bile duct; cut each one into six parts.

Heat the fat in a frying pan, add the liver pieces and onion, sprinkle lightly with salt, and fry, tossing them almost constantly - a stir-fry if you will- for about 3 minutes over high heat.

Add the blended ingredients and, still over high heat, cook for about 5 minutes or until the sauce has reduced and seasoned.

Adjust seasoning.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 249 53% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 488mg 163%
Sodium 82mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 46g
Vitamin A 254% Vitamin C 20%
Calcium 3% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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