Honduran Liver Recipes

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HONDURAN LIVER



Honduran Liver image

Make and share this Honduran Liver recipe from Food.com.

Provided by Olha7397

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion, minced
1/2 green pepper, chopped
1 tablespoon cider vinegar
1/2 teaspoon hot pepper sauce
1 lb liver, cut in small pieces
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fine dry breadcrumb
3/4 cup chopped salted cashews
1/2 cup water
hot cooked rice

Steps:

  • Mix first 5 ingredients and set aside 15 minutes.
  • Melt butter in skillet and add liver mixture, crumbs, nuts and water.
  • Cover and simmer 20 minutes, or until liver is tender.
  • Serve with rice.
  • Makes 4 servings.

Nutrition Facts : Calories 377.1, Fat 22, SaturatedFat 7.5, Cholesterol 328.1, Sodium 327, Carbohydrate 17.9, Fiber 1.4, Sugar 2.6, Protein 27.9

HONDURAN CHICKEN & RICE



Honduran Chicken & Rice image

Make and share this Honduran Chicken & Rice recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

8 bone-in skin-on chicken thighs, rinsed and patted dry (about 2 pounds)
kosher salt & freshly ground black pepper
3 tablespoons olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded and chopped
3 jarred piquillo peppers, seeded and chopped or 1 red bell pepper, cored, seeded and chopped
3 garlic cloves, chopped
2 roma tomatoes, halved, seeded and chopped (plum tomatoes)
1/2 teaspoon cayenne pepper or 1/2 teaspoon hot paprika
2 bay leaves
2 tablespoons tomato paste
1 cup basmati rice
1 1/4 teaspoons sazon seasoning (1 small packet Goya brand or Sazon Dry Spice Mix)
1/2 teaspoon saffron thread
3 cups low sodium chicken broth
hot sauce, to taste (Crystal or Frank's)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 cup plain yogurt, for serving
lime zest (optional)

Steps:

  • Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8-10 minutes per side. Transfer to a plate and set aside.
  • Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette and bay leaves and cook, stirring, until the onion begins to brown, 6-8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3-4 minutes.
  • Add the rice, Sazón and saffron and cook, stirring, for 2-3 minutes. Pour in the chicken stock, season with salt, pepper and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25-30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
  • To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

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