Chicken livers with roasted peppers fried in a pan

Chicken liver with roasted peppers fried in a pan

Who hasn't ever enjoyed a delicious meal filled with flavors that delight the senses? Chicken livers with roasted peppers fried in a pan are an excellent choice for a quick, healthy, and flavorful dinner. This recipe is not only simple but also packed with nutrients, offering a mix of proteins and vitamins, perfect for a balanced meal.

Total preparation time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings: 4

Necessary ingredients:
- 500 g chicken livers
- 3 roasted red peppers
- 1 large tomato
- 2-3 garlic cloves
- 4 tablespoons cold-pressed olive oil
- 4 tablespoons low-sodium soy sauce (recommended: Carrefour)
- 4 tablespoons liquid cream
- salt and freshly ground pink pepper
- a pinch of dried mint
- a pinch of dried tarragon

Recipe history:
Chicken livers are a popular ingredient in cuisines around the world, known for their rich flavor and versatility. They are often used in traditional dishes, as well as in modern recipes that combine various culinary techniques. Roasted peppers add not only a hint of sweetness but also a pleasant texture, while soy sauce perfectly complements the combination, providing an umami taste.

Preparation:
1. Cleaning and preparing the liver: Start by washing the chicken livers well under cold running water. Make sure to drain them in a glass bowl or a strainer so that excess water is eliminated. This step is essential to avoid boiling instead of frying.

2. Preparing the garnish: Meanwhile, take the roasted peppers and slice them into thin strips. You can use jarred roasted peppers, but fresh ones provide a more intense flavor. Then, chop the tomato into small cubes and slice the garlic thinly.

3. Cooking the garnish: In a non-stick pan, add 2 tablespoons of olive oil and let it heat over medium heat. After a minute, add the garlic and the chopped tomato. Sauté for 2-3 minutes until the garlic turns slightly golden and the tomato begins to soften. Then, add the roasted peppers and continue frying everything for another 3-5 minutes. Add the soy sauce and liquid cream, stirring continuously to integrate all the flavors. Let the garnish simmer on low heat for a few minutes until it becomes creamy.

4. Frying the liver: Once the livers are well drained, in the same pan, add 2 tablespoons of olive oil and let it heat up. Add the chicken livers and fry them on both sides for about 3-4 minutes until they are browned and well cooked. Here, it is essential not to overcook them, as they may become dry. Add the soy sauce and liquid cream, stirring gently. Season with salt, pink pepper, mint, and tarragon to achieve a delicate and fresh flavor.

5. Serving: Once the liver is ready, serve it alongside the roasted pepper and tomato garnish. You can also add some fresh parsley leaves for a more colorful appearance and a fresh aroma. This dish pairs perfectly with a crisp green salad or a serving of mashed potatoes for a contrast of textures.

Useful tips:
- Chicken livers are very sensitive to cooking, so monitor them closely. Ideally, they should remain juicy.
- If you want a spicier version, you can add some chopped hot pepper to the garnish.
- For a more pronounced flavor, you can add some fresh basil or oregano leaves to the garnish.
- If you prefer a vegetarian option, you can replace the liver with marinated and fried tofu.

Nutritional benefits:
Chicken livers are an excellent source of protein, vitamins A, B12, iron, and zinc. They contribute to maintaining a healthy immune system and overall energy. Red peppers are rich in vitamin C and antioxidants, making them ideal for a healthy diet.

Frequently asked questions:
1. Can I use another type of liver?
Yes, you can use beef or turkey liver, but the cooking time will vary.
2. What drinks pair well with this dish?
A dry white wine or a pale beer are excellent choices. Also, a cold herbal tea can add a refreshing note.
3. How can I store leftovers?
Keep the livers and garnish in an airtight container in the refrigerator, where they can last for 2-3 days. You can reheat them in the microwave or on the stove.

In conclusion, chicken livers with roasted peppers fried in a pan are not only a delicious meal but also a fantastic way to experiment with flavors and textures. This simple and quick recipe is perfect for family meals or a romantic dinner. Enjoy your meal!