Higaditos con CebollitosHere, sautéed chicken livers are cooked with a bit of Worcestershire, which Mexicans sometimes call English sauce. In this recipe, the livers are topped with small green onions for an easy, economical way to prepare often-neglected chicken livers. Serve them with Rice with Mixed Vegetables or another Mexican rice dish.
Sautéed Chicken Livers with Green Onions
Higaditos con CebollitosHere, sautéed chicken livers are cooked with a bit of Worcestershire, which Mexicans sometimes call English sauce. In this recipe, the livers are topped with small green onions for an easy, economical way to prepare often-neglected chicken livers. Serve them with Rice with Mixed Vegetables or another Mexican rice dish.
Ingredients
Makes 4 servings
- ¾ pound chicken livers
- 1 tablespoon vegetable oil
- 2 teaspoons Worcestershire sauce
- ⅛ teaspoon freshly ground pepper or to taste
- 8 green onions including about 2 inches of the green
Instructions
- Trim the connective tissue from the livers and cut them into 1-inch pieces.
- Heat the oil in a nonstick skillet.
- Add the livers and cook, turning, until firm, about 1 minute.
- Add the Worcestershire and pepper.
- Cook, stirring, until browned on the outside and barely pink inside, about 3 minutes more.
- Transfer to a plate.
- Cook the green onions in the same pan, stirring frequently, until limp and crisp-tender, about 4 minutes.
- Put the onions on the plate with the liver.
Notes & Wine Advice
Serve hot.