Hígados de Pollo al Jerez is a simple chicken liver dish with sherry that packs an incredible punch! This is probably my favourite chicken liver recipe, which can be served as a tapa, with triangles of fried bread, or as a main course with rice or mashed potato.
Receta de Hígados de Pollo al Jerez:
500g chicken livers (cut into bite sized pieces)
250g pork belly slices (sliced about 1 cm thick)
1 large onion (chopped)
6 cloves garlic (finely chopped)
1/2 teaspoon ground thyme
1/2 teaspoon pimentón de la Vera picante
a level teaspoon cumin seeds (ground with a mortar and pestle, with a pinch of coarse sea salt)
chopped parsley (to serve)
a small glass of Fino sherry
a splash of sherry vinegar
sea salt and cracked black pepper (to taste)
generous amounts of extra virgin olive oil
Clean the livers beforehand – trim off any sinews and cut into bite sized pieces.
Season the pork belly slices with sea salt and cracked black pepper, then brown in extra virgin olive oil. When done, remove to a plate. Pork belly is called panceta in Spanish – you can use a piece of cured panceta (bacon) here if you wish, sliced in the same way.
Do the same with the chicken livers, but don’t overcook them. Pink is good at this stage. Chicken livers can be eaten pink (but not bloody), provided that they have reached a temperature of 73.9ºC.
Turn the heat down and gently sofreír (poach) the onion until it goes soft and sticky. Add more oil as necessary.
Stir in the chopped garlic.
Return the panceta to the pan and sprinkle with cumin, pimentón and thyme.
Turn the heat up and return the chicken livers to the cazuela.
Pour on the Fino Sherry and Sherry Vinegar.
Allow the alcohol to burn off for a few minutes and the liquid will thicken a little. Do not cook for too long, or the livers will become hard, instead of having the desired light and fluffy texture.
Sprinkle with chopped parsley and serve immediately on a little mound of mashed potato for supper, or with slices of fried bread as a tapa. The simple combination of cumin, pimentón, sherry and thyme is incredible! The chicken livers stay soft and tender while the pork belly provides bite. Drink a glass or two of Elegante Fino Sherry Palomino N.V. from Gonzalez-Byass with the Hígados de Pollo al Jerez. Fino is a crisp dry sherry and should be served chilled. It makes for a perfect aperitif which goes exceptionally well with tapas. It’s a far cry from the sickly sweet sherries that the British love to drink at Christmas!
Como siempre, una receta deliciosa y muy explicada. ☺️
¡Muchas gracias Giovanna! ¿Cómo van las cosas contigo?
Muy bien, gracias! Intentando volver a coger el ritmo del blogging 😅
Sigue adelante – Me gusta tu nuevo proyecto con las recetas panameñas.
Muchas gracias! ☺️ tu que tal? Todo bien?
Sí, todo está bien aquí gracias.
Me alegro. Un abrazo 🤗
… y para ti también!
This sounds really yummy, MD! I happen to have a bunch of chicken livers in the freezer and I’ve been wondering what to do with them. This seems like just the ticket. And I have all the ingredients to hand.
Thanks Frank – do try it, the taste is sensational!
excellent recipe and one a tad tricky to get right perhaps, because the livers can overcook easily. Waitrose now sells organic chicken livers which are very good (or, at least, they used to be – have not bought them in a long time)
Thanks Stefano – the main thing is to serve the dish quickly, rather than leaving it in the pan, especially with terracotta, which holds the heat well. If you flash fry the livers until rare, then reserve, the second cooking with sherry brings them up to temperature and cooks off the blood without overdoing them. I suppose if they were done sous vide, they would stay pink for a very long time and could be added to the sauce in an instant 😉