Spanish Chicken Livers (Higados De Pollo a La Espaniola)

Total Time
Prep 20 mins
Cook 0 mins

Adapted from Elena Zelayeta. Don't cook these over high heat or the chicken livers will become tough and gristly. Serve on rice or toast.


  1. Add salt and pepper to flour.
  2. Coat chicken livers in seasoned flour.
  3. Melt butter in a skillet over medium-high heat.
  4. Add chicken livers and saute until lightly browned, 2-3 minutes.
  5. Add onions and saute another minute or two.
  6. Add mushrooms, with their liquid, and sherry.
  7. Cook over medium-low heat until chicken livers are tender, 10-15 minutes more.