Instructions
Step 1: Rinse the chicken livers thoroughly and pat them dry with paper towels.
Step 2: Heat olive oil and butter in a large skillet over medium-high heat.
Step 3: Add the sliced onions and cook until softened.
Step 4: Stir in the garlic and chopped chili pepper, cooking until fragrant.
Step 5: Add the chicken livers to the skillet and cook for 5 to 7 minutes until browned on the outside.
Step 6: Season the livers with paprika, cayenne pepper, black pepper, salt, and dried thyme.
Step 7: Add the sliced mushrooms and sauté until tender.
Step 8: Pour in the chicken broth and soy sauce, stirring well.
Step 9: Reduce the heat and simmer for 5 minutes.
Step 10: Stir in the heavy cream and cook for another 2 to 3 minutes until the sauce thickens slightly.
Step 11: Garnish with chopped parsley before serving.
Step 12: Serve hot with rice, mashed potatoes, or bread.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat until warmed through.
Add a splash of broth or cream if the sauce thickens too much during storage.
Avoid overheating the chicken livers to keep them tender.
This dish is best enjoyed fresh for the best texture and flavor.
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