One-Pan Chicken Liver Recipe
Easy to make savory One-Pan Chicken Liver Recipe
Servings: 4
Ingredients
- 1.25 lb chicken liver
- 3 tbsp unsalted butter
- 1 pc yellow bell pepper, thinly sliced
- 1 pc orange bell pepper, thinly sliced
- 1 pc onion, sliced
- 1 tbsp garlic, minced
- 1/4 cup soy sauce
- 2 cups water
- 1 tbsp parsley flakes
- salt, to taste
- ground black pepper, to taste
- scallions, for garnish (optional)
Instructions
- In a pot or deep pan, boil the chicken liver for 3 minutes on each side. Do not rinse - those natural juices add depth to the flavor. Once done, remove the livers and set them aside. Strain the leftover broth to remove any lumps, and reserve it for later.
- In the same pan (no need to wash), melt the butter over medium heat. Add the sliced onion, minced garlic, and bell peppers. Saute for about 5 minutes until they begin to soften.
- Return the chicken livers to the pan. Pour in the soy sauce and gradually add the reserved broth to suit your desired amount of sauce. Spread out the chicken livers for even cooking.
- Add parsley flakes, salt, and ground black pepper. If you're serving it with rice (like I always do), consider adding extra broth so you have more sauce to soak into the grains. Simmer the livers for 3 minutes per side, or until fully cooked and tender.
- Let the dish cool slightly before serving. Top with sliced scallions (optional - skip if you're not a fan of scallions) and enjoy with a bowl of steamed white rice.