Tomato chicken livers

Recipe from: 9/17/1992 12:00:00 AM
Ingredients 9
Servings 4


  • 500
    chicken livers, cleaned
  • salt and freshly ground black pepper to taste
  • 1
    onion, sliced
  • 1
    green pepper, seeded and diced
  • 200
    fresh mushrooms, sliced (optional)
  • oil for frying
  • 2
    ripe tomatoes, peeled and diced
  • 100
    tomato sauce
  • 45
    Worcestershire sauce


Season the chicken livers with salt and pepper and fry in oil until brown. Remove from the pan. Sauté the onion and green pepper in a little oil until soft. Add the mushrooms and stir-fry until pale brown. Add the tomatoes. Blend the tomato and Worcestershire sauce, add to the mixture in the pan and simmer until the tomato is soft. Return chicken livers to the mixture and simmer until the dish is heated through. Season with salt and pepper if necessary. Serve with rice. Serves 3-4.

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