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Higaditos de pollo encebollados al Oporto

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Ingredients for 4 servings:

  • 800 g chicken liver(s), cleaned
  • 3 large onions, cut into half rings
  • 3 garlic cloves
  • 200 ml port wine
  • 100 ml meat broth, very strong
  • 1 tbsp tomato paste
  • salt and pepper
  • olive oil
  • 1 tbsp breadcrumbs, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Chicken liver with onions in port wine, also suitable as a tapa

Sauté the onions, garlic, and tomato paste in a pan with oil until translucent. Add the liver and salt and continue to sauté until the liver is light brown all over. Deglaze with the stock and port wine and simmer over low heat for about 10 minutes. If the sauce is too thin, thicken it with a tablespoon of breadcrumbs. Season to taste with pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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