Spanish Chicken Livers Higados De Pollo A La Espaniola Food

SPANISH CHICKEN LIVERS (HIGADOS DE POLLO A LA ESPANIOLA)

Spanish Chicken Livers (Higados De Pollo a La Espaniola) image

Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.

Provided by Chocolatl

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons flour
salt
pepper
1 lb chicken liver
4 tablespoons butter
4 -5 green onions, chopped
2 (4 ounce) cans mushrooms, undrained
1/3 cup sherry wine

Steps:

Add salt and pepper to flour.
Coat chicken livers in seasoned flour.
Melt butter in a skillet over medium-high heat.
Add chicken livers and saute until lightly browned, 2-3 minutes.
Add onions and saute another minute or two.
Add mushrooms, with their liquid, and sherry.
Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.

Nutrition Facts : Calories 350.1, Fat 17.2, SaturatedFat 9.1, Cholesterol 421.8, Sodium 192.1, Carbohydrate 9.4, Fiber 1.1, Sugar 2.3, Protein 21.8

POLLO ESPANOL (SPANISH CHICKEN)

Pollo Espanol (Spanish Chicken) image

Make and share this Pollo Espanol (Spanish Chicken) recipe from Food.com.

Provided by Member 610488

Categories Chicken Thigh & Leg

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs chicken thighs
1 lb chorizo sausage, uncooked and cut into 1 inch chunks
4 sweet peppers, green and yellow diced in 1 inch pieces
1 large tomatoes or 3 canned tomatoes, coursely chopped
2 medium onions, diced into 1 inch pieces
1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces)
1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste
4 large garlic cloves, minced
1 teaspoon ground coriander
1/4 cup extra virgin olive oil
1 cup dry red wine
salt and freshly ground black pepper
lemon wedge (optional)

Steps:

Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.

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