Liver with green peas

Chicken liver with green peas - a hearty and delicious lunch

If you're looking for a quick and filling recipe, you've come to the right place! This chicken liver with green peas recipe is perfect for a family meal, and the kids, in particular, will love the combination of flavors. Chicken livers are an excellent source of protein, and the peas add a touch of freshness and color. I invite you to discover step by step how to prepare this tasty dish!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:

- 1 large can of green peas (about 400 g)
- 1 medium onion
- 400 g chicken livers
- 2-3 slices of bell pepper (frozen or fresh)
- 2 tablespoons of pepper paste
- 100 g frozen baby carrots
- 3 tablespoons of oil
- Salt to taste
- Pepper to taste
- 1 bunch of fresh parsley

Preparation of chicken livers with green peas:

1. Preparing the ingredients: Start by peeling the onion, then finely slice it. Make sure the chicken livers are well washed and dried with a paper towel. If using frozen bell peppers, let them thaw a bit before cutting.

2. Sauté the onion: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onion and sauté for 3-4 minutes until it becomes translucent and starts to caramelize. You can add a pinch of salt here to help the onion release its juices.

3. Add the vegetables: Once the onion has softened, add the chopped bell pepper, pepper paste, baby carrots, and the drained peas. Mix the ingredients well and add ½ cup of water or chicken broth. Season with salt and pepper, then cover the skillet with a lid and let it simmer on low heat for 10-15 minutes. This process will help the vegetables soften and reveal their flavors.

4. Fry the livers: In another skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the well-washed and dried chicken livers. Fry them for 5-7 minutes on each side until they turn golden and crispy. It is important not to add salt at this moment, as it can cause the livers to toughen.

5. Finalizing the dish: Once the livers are fried, add them to the skillet with the cooked vegetables. Gently mix to combine all the flavors and let simmer together for another 5 minutes. Finally, add the finely chopped parsley for an extra touch of freshness.

Serving: Chicken livers with green peas are best served warm, alongside a portion of polenta or mashed potatoes. A fresh green salad can perfectly complement this dish, bringing a pleasant contrast.

Practical tips:

- Choose the peas carefully: If you prefer, you can use fresh peas, but you need to boil them beforehand. Canned peas are an excellent and very convenient choice, especially if you want to save time.

- For a more intense flavor: You can add a crushed garlic clove to the skillet with the onion for an extra flavor boost. Additionally, spices like sweet or hot paprika can turn the dish into a real feast.

- Variations: This recipe is versatile. You can add other vegetables, such as bell peppers or mushrooms, to diversify the taste. If you want a more sophisticated version, you can add sour cream or Greek yogurt at the end to create a creamy sauce.

Nutritional information:
Chicken livers are a rich source of protein, iron, and B vitamins. Peas add fiber, vitamins C and K, as well as essential minerals. This recipe provides a balanced meal suitable for the whole family.

Frequently asked questions:

- Can I use pork livers? Yes, you can replace chicken livers with pork livers, but the cooking time will be longer. Make sure they are well cooked before consuming.

- Can I freeze leftovers? This recipe can be frozen, but it is recommended to consume it fresh to keep the flavors intact. If you choose to freeze it, make sure to store it in an airtight container.

In conclusion, chicken livers with green peas are an excellent choice for a quick and filling lunch. I encourage you to try this simple recipe, full of flavors, and enjoy the moments spent with loved ones at the table. Enjoy your meal!

 Ingredients: 1 large can of green peas, 1 onion, 400 g of chicken liver, 2-3 slices of bell pepper (frozen), 2 tablespoons of pepper paste, 100 g of frozen baby carrots, 3 tablespoons of oil, fresh parsley, salt, pepper

 Tags:  chicken liver with peas