Spicy Savory Stewed Chicken Livers
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat15gram
Protein25gram
Ingredients
- Chicken livers (fresh, good quality)500 g
- Onion (medium, finely chopped)1 piece
- Garlic cloves (minced)3 piece
- Red chili pepper (adjust for heat preference, finely chopped)1 piece
- Tomato paste2 tbsp
- Olive oil2 tbsp
- Paprika (smoked if available)1 tsp
- Cayenne pepper (optional, for extra heat)0.5 tsp
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Water or chicken broth100 ml
- Fresh parsley (chopped, for garnish)2 tbsp
This recipe for spicy stewed chicken livers offers an easy and delicious way to enjoy this nutrient-rich organ meat. The chicken livers are simmered in a spicy tomato-based sauce infused with garlic, onions, and warming spices, resulting in a tender, flavorful dish that pairs well with rice, bread, or a fresh salad. Total cost of ingredients is approximately $6 USD / €5.5 / £4.7 / ₹450, making it an affordable meal option. The total calories per serving are about 250 kcal. This recipe is suitable for a low-carb diet. It is beginner-friendly with simple cooking techniques and takes about 35 minutes in total including preparation. Food safety is a priority: chicken livers must be cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat. Avoid cross-contamination by using separate utensils and cutting boards for raw chicken livers and other ingredients.
Preparation instructions
Prepare the chicken livers
1Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any visible fat or connective tissue to improve texture. This step helps ensure a clean, pleasant tasting dish. (Time: 5 minutes)
Chop vegetables and chili
2Finely chop the onion, garlic, and red chili pepper. This prep work ensures your stew has balanced flavors and heat. (Time: 5 minutes)
Heat oil and sauté onions and garlic
3In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Add minced garlic and chopped chili, cooking for another 1-2 minutes until fragrant. This layer builds the flavor foundation for the stew. (Time: 5 minutes)
Add spices and tomato paste
4Stir in paprika, cayenne pepper (if using), and tomato paste. Cook for 1-2 minutes, stirring frequently to prevent burning. This intensifies and deepens the sauce flavor. (Time: 2 minutes)
Add chicken livers and cook
5Add the prepared chicken livers to the pan, stirring to coat them in the sauce. Cook on medium heat for 5-6 minutes, stirring occasionally. The livers should lose their raw pink color but not be overcooked yet. (Time: 6 minutes)
Add liquid and simmer
6Pour in water or chicken broth and stir. Reduce heat to low, cover the pan, and let it simmer gently for 8-10 minutes. This slow cooking tenderizes the livers and melds flavors. (Time: 10 minutes)
Check doneness and seasoning
7Use a food thermometer to ensure the internal temperature of chicken livers is at least 74°C (165°F) for safe consumption. Adjust salt and pepper to taste. If the sauce is too thick, add a little more water or broth. (Time: 2-3 minutes)
Serve and garnish
8Transfer to a serving dish and garnish with freshly chopped parsley. Serve hot with your choice of sides like steamed rice or crusty bread. (Time: 2 minutes)
Cooking Tips
1Avoid washing chicken livers right before cooking to reduce contamination risk; instead, inspect and trim them carefully.
2Cook chicken livers fresh on the day of purchase for best taste and safety; if storing, keep them refrigerated and use within 1-2 days.
3Use a food thermometer to be sure chicken livers reach 74°C (165°F), as undercooked poultry products can cause foodborne illness.
4Adjust chili amount according to your heat tolerance for a mild or fiery stew.
5For a creamier stew, add a splash of cream or coconut milk after simmering before serving.
Equipment Needed
- Large skillet or saucepan with lid
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Food thermometer (recommended)
Shopping List with Estimated Costs
- [ ] Chicken livers (500g) - approx. $3.50. Choose fresh livers that are firm and with a deep reddish color, avoid any with a strong odor.
- [ ] Onion (1 medium) - approx. $0.50. Select firm onions without soft spots.
- [ ] Garlic (3 cloves) - approx. $0.20. Choose fresh bulbs that are firm and dry.
- [ ] Red chili pepper (1) - approx. $0.30. Pick bright, firm chilies without wrinkles.
- [ ] Tomato paste (2 tbsp) - approx. $0.40. Use quality tomato paste with no added sugars.
- [ ] Olive oil (2 tbsp) - approx. $0.30. Extra virgin olive oil is preferred for flavor.
- [ ] Spices: paprika, cayenne pepper, salt, black pepper - approx. $0.80 for small quantities.
- [ ] Fresh parsley (small bunch) - approx. $0.75. Pick vibrant green leaves without yellowing.
- [ ] Optional: chicken broth or water (100 ml) - water is free; broth approx. $0.50.
Total estimated cost: $6.25. Remember, prices vary by location and store.
FAQ
How do I know when chicken livers are fully cooked?
Use a food thermometer to check that the internal temperature reaches at least 74°C (165°F). The livers should be firm and no longer pink inside.
Can I use frozen chicken livers for this recipe?
Yes, but thaw them completely in the refrigerator before cooking and handle them as fresh livers to avoid contamination.
How spicy is this dish?
The recipe includes one red chili and optional cayenne pepper. You can adjust the quantity or omit the chili to make it milder.
What can I serve with spicy stewed chicken livers?
They go well with steamed rice, crusty bread, mashed potatoes, or a light salad to balance the spice.