Aromatic chicken liver combined with languid tomatoes is an ideal meat dish to serve with any side dish of cereals, vegetables, pasta, etc. The liver is getting ready literally in 10-12 minutes in tomato juice.
Description of preparation:
The dish can be served as an independent for lunch or dinner, or you can complement it with savory pastries. Many recommend serving chicken liver in tomatoes with boiled spaghetti or noodles. Instead of tomatoes, you can use tomato paste or canned peeled tomatoes.
Ingredients:
- Chicken liver - 350 Grams
- Tomato - 1 Piece (large)
- Onion - 1 Piece (small)
- Vegetable oil - 40 Milliliters
- Salt - 3 Pinches
- Ground black pepper - 2 Pinches
Servings: 1-2
How to cook Chicken Liver with Tomatoes
Prepare the indicated ingredients.
Peel onions, rinse in water, cut into half rings. Warm the pan on the stove, pour oil into it and put onion slices. Fry for 2-3 minutes until golden, but do not fry!
At this time, rinse the chicken liver, cut off the films from it and put on a rosy onion. Fry for another 3-4 minutes, preferably under a lid, as the offal has the property of “shooting” by spraying oil around.
At this time, rinse the tomato and cut a green stalk out of it. Cut into large pieces. The liver will be ready by this moment.
Put the tomato slices in the pan. Previously, you do not need to add it, as the liver must be fried, and tomato juice slows down the preparation of the dish.
Simmer the pan for about 7-10 minutes, cover. Salt and pepper to taste. If desired, you can chop fresh herbs and add about 1 a minute before cooking.
Put the hot chicken liver with tomatoes in plates and serve with any side dish.
Source: povar.ru