Ingredients:
1 jim vorheis
1/2 lb (about 1 large) tomatoes, broiled
2 garlic cloves, peeled and roughly c, hopped
2 canned chipotles en escabeche or en, vinagre
3/4 lb chicken livers
3 tbsp melted chicken fat or safflower oil
1/2 medium onion, thinly sliced
1 sea salt to taste
Instructions:
Put the unpeeled tomatoes, garlic, and chilies into a blender jar and
blend until almost smooth; there should be a little texture to the
sauce. Set aside.
Trim the livers of any connective tissue and any greenish spots from
the bile duct; cut each one into six parts. Heat the fat in a frying
pan, add the liver pieces and onion, sprinkle lightly with salt, and
fry, tossing them almost constantly - a stir-fry if you will- for
about 3 minutes over high heat. Add the blended ingredients and,
still over high heat, cook for about 5 minutes or until the sauce has
reduced and seasoned. Adjust seasoning.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Chicken Livers In Chipotle Sauce - Higaditos Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
