Chicken livers rustic - II type

Submitted by enr on 05 Jan 2009
500 g chicken livers
4-5 peppers
3-4 sterilized tomatoes
4-5 sprigs of parsley
1 onion
1 tsp paprika
1 tsp savory
black pepper
Chicken livers rustic - II type
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Livers are dried using a napkin, seasoned with salt and pepper and rolled in flour. Fry about 2 minutes on each side in the heated sunflower oil, then drain the excess fat on paper. Chop in large pieces and fry until golden part of livers used for fat in a second pan. Sprinkle with paprika, add coarsely chopped roasted peppers and stir. Season with salt, pepper and savory. Cut the tomatoes into small pieces and pour into the pan with the drained livers. Serve stew about a minute, then serve.
5 users
05 Jan 2009


I know that cancer put salt when it is ready!

Very nice yahniyka! Georgieva, did not know this - I always seasoning with salt and then put in the pan!

are great! Only I used frozen peppers because I cut it in the freezer. Bravo !!!

Super Bravo has become great thanks!

Thanks for the good recipe. But I put a little chili pepper gapki and became great :)

is very good, I've tried

most love chicken livers prepared in this way. Put a picture - chef mate :)

Today livers prepared in this way. What I changed is that I put 3-4C. l. home. puree. Something amazing work! Thanks for the recipe!

Again I made them! Incredible delicious meals! But I did not change pans, fry it in a pan.