Description
This Spicy Chicken Livers with Mushrooms recipe features tender, flavorful chicken livers sautéed with mushrooms, onions, and a blend of smoky and spicy seasonings. Perfect for a comforting and nutrient-packed main course, it’s easy to prepare on the stovetop and pairs wonderfully with rice, mashed potatoes, or toast.
Ingredients
Scale
Chicken and Mushrooms
- 1 pound chicken livers (cleaned and trimmed)
- 8 oz mushrooms (sliced)
Vegetables and Aromatics
- 1 small onion (thinly sliced)
- 2 cloves garlic (minced)
Fats and Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon soy sauce or Worcestershire sauce
Garnish
- Chopped fresh parsley for garnish
Instructions
- Prepare the livers: Rinse and trim the chicken livers, then pat them dry with paper towels to remove excess moisture, ensuring better browning during cooking.
- Sauté onions: Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced onions and cook until softened and translucent, about 3–4 minutes.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds, until fragrant but not browned.
- Cook mushrooms: Add the sliced mushrooms to the skillet and sauté them until browned and tender, approximately 5–7 minutes, stirring occasionally.
- Brown chicken livers: Push the vegetables to the sides of the skillet and place the chicken livers in the center. Cook without stirring too much for 2–3 minutes per side, allowing the livers to develop a nice brown crust.
- Combine and season: Once browned, stir the mushrooms, onions, and livers together. Sprinkle in smoked paprika, cayenne pepper, dried thyme, salt, black pepper, and add the soy sauce or Worcestershire sauce. Stir well to coat evenly.
- Finish cooking: Cook for an additional 2–3 minutes, or until the chicken livers are just cooked through but still tender with a slightly pink center.
- Garnish and serve: Remove the skillet from heat, garnish with chopped fresh parsley, and serve hot over your choice of rice, mashed potatoes, or toast.
Notes
- Do not overcook the chicken livers; they should remain slightly pink in the center for optimal texture and tenderness.
- Adjust cayenne pepper according to your preferred spice level.
- Use gluten-free soy sauce to keep this recipe gluten-free.
- Serve this dish with rice, mashed potatoes, or toasted bread for a hearty and satisfying meal.
