John Myers
Sofrito with Chicken Liver
The perfect sofrito with chicken liver recipe with a picture and simple step-by-step instructions.
- 6 medium-sized Potatoes
- 400 g Chicken liver
- 2 medium-sized Onions
- 3 Garlic cloves chopped
- Flour
- 1 tsp Turmeric
- 0,5 tsp Ground cumin
- 0,25 tsp Ground cinnamon
- Salt
- Black pepper
- 0,5 Cup Water
- Oil
- Peel the potatoes and cut into slices, peel and quarter the onions.
- Heat plenty of oil (about 3 cm high) in a deep pan or saucepan, and fry the potato wedges and onion quarters for about 10 minutes, until they start to soften and turn a nice golden color. Get out of the oil and soak up excess oil on kitchen paper.
- Flour the chicken liver and fry briefly on both sides in a separate pan in a little oil (approx. 2-3 minutes for both sides).
- Discard the oil from the potatoes from the deep pan / pot. Pour in the liver with the oil, add the potato wedges and onion quarters. Now add the spices and the water. Bring to the boil once, then turn the heat back to medium.
- Cover and simmer until the potatoes absorb the liquid and are cooked through. The cooking time takes about 10 minutes.
Facebook Comments