Chicken Liver Afritada

This dish tastes much better than it looks here, provided you don’t mind chicken liver, and I don’t mind liver, period. It’s super easy on the budget as well. We have it about once a week now. I should also mention that a Filipina friend brought this to a shared supper a few weeks ago, and it was so popular that I didn’t think to stop eating and take a picture until the dish had been largely devoured, so this picture is also the bottom of the bowl. It’s not a pretty dish, but it is a hearty, filling, nourishing, and very frugal dish.

There are several variations on this but this is my friend’s recipe:

2 pounds chicken livers
4 medium or large potatoes, scrubbed and quartered
1 red bell pepper sliced into strips
1 can pork and beans (this is optional, and I have had it without the pork and beans,. Most westerners would prefer with)
1 onion, sliced into strips
3 minced cloves of garlic
3 cups of chicken broth
1 T cornstarch diluted in 1/4 cup water (also optional)
Salt and pepper to taste
Cooking oil for sauteing

Optional: One boiled egg per person, or boil a few eggs, peel, and press them through a sieve or twice through an egg slicer and just spoon a tablespoon or so of minced boiled egg over each bowl.

Cooked rice (optional in the US, but not in the Philippines)

Step 1: Optional, but westerners who are on the fence about chicken liver will prefer this. If you hate chicken liver, you don’t want this recipe. It could only be fixed if you made it with ground pork or leftover pork roast or pork chops, diced and sauteed, or basically, any other meat you *do* like.
Pre-cook the chicken liver by blanching in a pot of hot water with a tablespoon of vinegar (I’d get the water/vinegar well heated and put the livers in a metal strainer you could dip in the water for a minute and then lift and drain)

2. Saute garlic and onion in oil until golden brown. Add potatoes and broth. Let potatoes cook a bit before adding liver, bell pepper, pork and beans, salt and pepper. You don’t want the potatoes to be mushy, but you do want them still firm but not totally crunchy.

3. Let simmer for a few minutes, add cornstarch/water mixture, stir until thickened.

Serve over rice.

Other variations: Ketchup for kids who are willing to try liver but need help (also for adults)
Diced carrots or sweet potato or hubbard or other winter squash, diced.

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2 Comments

  1. Cindy
    Posted August 15, 2017 at 6:27 am | Permalink

    I love liver, so I’d try it. But it sure looks like a mess, doesn’t it? 😉

    • Headmistress
      Posted August 15, 2017 at 8:38 am | Permalink

      Yes, unfortunately it does. But boy is it good. We’re eating it for the second day in a row here, and I liked it even better until I ate a big bite of a string bean that was in ours. There is a long skinny and incredibly spicy pepper here that looks like string beans, so I took a really big bite and was very sure I probably would be unable to eat again for a week).

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