Chicken liver is one of the “menudencia” food I like that no one wants at home. (Well, except for Nymeria, our dog). I actually like it more than pork liver because its creamy and tasty. Plus they’re really inexpensive and can fit a moms budget. Once in a while I get an extreme craving for it and I just make some and just give the rest to the neighbors or convert into a simple liver pate.

This Chicken Liver recipe is adapted from another of my favorite which is sausage with peppers and onions. 

Chicken Liver with Beans, Peppers, and Onions

Ingredients:

• oil
• 5 garlic cloves
• 3 white onions sliced
• 1 chicken cube
• 500 grams chicken liver (washed and soaked in milk for 30 minutes)
• 1 cup water
• 1 tbsp soy sauce
• 2 large bell peppers sliced (you can use green and red bell peppers)
• 200 grams Baguio Beans
• 1 tbsp Worcestershire sauce
• salt and pepper

 

Instructions:

1. Saute garlic in oil and add chicken cubes.
2. Add drained chicken liver and and cook in high heat until brown. Add water. Let cook until liver is soft. (Some people prefer a just cooked chicken liver, if you are that, skip the water)
3. When water is almost gone, remove the liver and set aside. (At this point you can cut them up if you want).
4. Raise the heat, add a bit of oil and add Baguio beans. Saute. Add bell peppers and onion.
5. Add soy sauce and Worcestershire sauce. Mix thoroughly. Cook until onion is soft and tender.
6. Add back chicken liver.
7. Season with salt and pepper as desired.

 

 

Instructions:

 

 

 

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