Tender Hungarian Chicken Livers Food

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HUNGARIAN CHICKEN LIVERS



Hungarian Chicken Livers image

I used to eat at a wonderful Hungarian restaurant that served this dish. This is my re-make. Really good on rice.

Provided by Lakme

Categories     Chicken Livers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb chicken liver
2 tablespoons olive oil
1 teaspoon butter (for flavor) (optional)
2 tablespoons dried sweet basil leaves
1 teaspoon ground black pepper

Steps:

  • Saute the livers, sweet basil, and pepper in the olive oil and butter until done to your liking.
  • Pour all over a mound of white rice on a serving platter.
  • You can add more sweet basil or pepper according to your taste.

Nutrition Facts : Calories 195.6, Fat 12.3, SaturatedFat 2.7, Cholesterol 392.4, Sodium 81.5, Carbohydrate 1, Fiber 0.6, Protein 19.4

TENDER HUNGARIAN CHICKEN LIVERS



Tender Hungarian Chicken Livers image

Sort of an Hungarian Goulash, but chicken livers-style...In addition, I've used a low-fat sour cream and a whole wheat pasta to lighten the recipe up a bit...Just add a salad for a complete meal!

Provided by CookinwithGas

Categories     Chicken Livers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, plus
2 tablespoons olive oil
2 medium yellow onions, sliced
1/2 lb mushroom, sliced
1 lb chicken liver, halved
1 tablespoon all-purpose flour
2 teaspoons paprika
1/4 teaspoon salt (optional)
3/4 cup water
4 ounces low-fat sour cream (Cabot Light)
cooked egg noodles (Ronzoni Whole Wheat pasta)

Steps:

  • In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
  • With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
  • In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
  • Return the onions/mushrooms to the skillet of chicken livers --.
  • Stir in the flour, paprika and salt; cook 1 minute --.
  • Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
  • Once thickened, remove from heat and stir in the sour cream until well blended --.
  • Serve over your choice of pasta or rice --.
  • NOTE:prep time only covers the time to slice the onions and mushrooms.

Nutrition Facts : Calories 335.3, Fat 22.8, SaturatedFat 5.8, Cholesterol 403.6, Sodium 98.5, Carbohydrate 10.7, Fiber 1.8, Sugar 3.5, Protein 22.7

HUNGARIAN GOULASH WITH CARAWAY AND SOUR CREAM



Hungarian Goulash with Caraway and Sour Cream image

Make and share this Hungarian Goulash with Caraway and Sour Cream recipe from Food.com.

Provided by MarieRynr

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 slices side bacon
3 -4 onions, minced
1/4 cup sweet Hungarian paprika
1/2 teaspoon caraway seed, crushed
2 lbs round steaks or 2 lbs chuck steaks, sliced into thin strips
2 1/2 cups chopped peeled tomatoes, fresh or canned
salt and pepper
2 -3 potatoes, peeled and diced
1 cup sour cream, to serve

Steps:

  • Cook bacon until crisp, then crumble and set aside.
  • Add onions to skillet and brown on medium low in drippings.
  • Stir in paprika and caraway seed.
  • Cook for 10 to 15 seconds, stirring.
  • Add meat.
  • Stir to coat evenly withpaprika.
  • Add 2 cups of the tomatoes, cover and simmer for 1 hour, until meat is almost tender.
  • Season to taste with salt and pepper.
  • Add potato and cook 25 minutes more, until potatoes and meat are both tender.
  • Stir in reserved tomatoes and heat thru.
  • Sprinkle with reserved bacon and serve with sour cream if desired.

STIR-FRIED CHICKEN LIVERS CHINA Y CRIOLLA STYLE



Stir-Fried Chicken Livers China Y Criolla Style image

La Caridad 78 Restaurant on the upper west side of Manhattan serves Comidas China y Criolla cuisine (The meal of Chinese and Spanish-speaking Caribbean & Latin America Cuisines). I have often had this dish for lunch along with Spanish yellow rice and Cuban black beans. This is my version of this tasty dish and it is easy to make.

Provided by SkipperSy

Categories     Chicken Livers

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb chicken liver
1/2 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons light soy sauce
1/4 tablespoon sesame oil
2 tablespoons peanut oil
1 tablespoon rice wine (optional)
salt and pepper, to taste

Steps:

  • Preparation:.
  • Clean the chicken livers by removing the fat and grizzle, if individual pieces are in two sections cut in half, rinse under cold water and drain, set aside.
  • Remove the core and seeds from the green pepper and coarse chop, set aside.
  • Remove the outer skin of the onion and coarse chop, set aside.
  • In a small dish add the soy sauce, sesame oil, rice wine (optional) and salt & pepper to taste, set aside.
  • In a small dish add the peanut oil, set aside.
  • .
  • Cooking Directions:.
  • Place the chicken livers in a broiling pan (Ok to use tin foil for easy clean up), broil for about 10-15 minutes on one side, then turn and continue broiling for about 10 more minutes on the second side (times will vary based on the type of broiler used), set aside.
  • In a wok add the peanut oil and when hot add the green peppers and onions, then stir-fry for 1 minute.
  • Add the soy sauce mixture and stir-fry for about 1 minute.
  • Add the chicken livers and stir-fry for about 1-2 minutes.
  • On individual serving plates place the chicken livers along with some yellow Spanish rice (optional) and Cuban black beans (optional).
  • Serve and Enjoy!
  • .
  • Notes:.
  • You can double the recipe ingredients to serve 4 people (times may vary) and also this recipe can be served as a side dish as well Further, I have tried first placing the chicken livers in hot oil and then drained. Then I added to the wok, but the chicken livers still releases a lot of liquid which will become cloudy and a runny sauce (not to appealing).

Nutrition Facts : Calories 433.3, Fat 26.3, SaturatedFat 6.1, Cholesterol 784.9, Sodium 1169.3, Carbohydrate 6.8, Fiber 1.3, Sugar 2.9, Protein 41.1

PASTA WITH SPICY CHICKEN LIVERS



Pasta With Spicy Chicken Livers image

Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

400 g penne
500 g chicken livers, trimmed
1 finely chopped onion
3 finely chopped garlic cloves
olive oil (for cooking)
1 (6 ounce) can tomato paste
1 tablespoon butter (for the cooked pasta)
2 (14 1/2 ounce) cans whole canned tomatoes, coarsely chopped
1 red chile, finely chopped
1/2 cup tomato cocktail juice
1 glass red wine
1 teaspoon origanum
1/2 cup chopped fresh parsley
salt and black pepper
grated fresh parmesan cheese

Steps:

  • Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
  • Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
  • Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
  • Add the chicken livers and heat through.
  • Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
  • Decorate with grated cheese and parsley.

BRANDY CREAM CHICKEN LIVERS



Brandy Cream Chicken Livers image

I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.

Provided by JustEmma

Categories     One Dish Meal

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 11

10 ounces chicken livers
4 ounces mushrooms, sliced
2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy')
2 ounces butter
1/2 cup heavy cream (double cream)
1 tablespoon brandy (you can use Bourbon if you don't have Brandy in the kitchen)
1 tablespoon plain flour
4 garlic cloves, finely chopped
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1/2 loaf ciabatta (halved lengthways)

Steps:

  • Wash and trim the chicken livers. Pat dry on paper towels.
  • In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.
  • Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.
  • Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.
  • Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
  • Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.
  • Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.
  • Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.
  • Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
  • Garnish with a little chopped flat-leaf parsley and serve.

Nutrition Facts : Calories 1280.9, Fat 105.6, SaturatedFat 61.2, Cholesterol 1270.7, Sodium 583.4, Carbohydrate 18.9, Fiber 2.6, Sugar 2.6, Protein 57.4

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