Fried chicken livers are a traditional dish that has been part of home cooking in several Latin American countries for generations. Its origin dates back to the need to make the most of all parts of the chicken, especially in times when the economy required simple, nutritious, and economical recipes. In Mexico, they are commonly known as "hígados" and are usually prepared with basic ingredients and quick techniques. In countries like Colombia, they are called "hígados encebollados" or simply "fried livers," and in Venezuela, they are frequently found as a popular option to accompany rice or tortillas. Although the method varies slightly, the process of seasoning and frying the liver is a constant that provides a unique flavor and a special texture, highly appreciated in Latin American cuisine.
How to Prepare Fried Chicken Livers
To prepare delicious fried chicken livers, start by washing and draining the livers well; this will help remove impurities and leave a more pleasant texture.
Then, mix the flour, pepper, and dried parsley in a bag to create a seasoning that will coat each piece.
Place four to five livers into the bag and shake gently so they are evenly coated with the mixture.
In a deep skillet, heat the vegetable oil along with the margarine to create a flavorful cooking base.
Add the chopped onions and the prepared livers to the skillet.
Fry them over medium-high heat until they achieve a golden color and a crispy texture on the outside.
Immediately, pour in the white wine to deglaze the skillet and give it an extra touch of flavor.
Simmer for one or two minutes to allow the wine to reduce and all the flavors to meld together.
This dish is ideal to serve with white rice, completing a balanced and delicious meal.
The recipe serves approximately four people, perfect for sharing with family or friends.
