Chicken Livers with Chipotle Caramelized Onions

Name: Chicken Livers with Chipotle Caramelized Onions
Cook time: 45 min
Ingredients: 1 pound chicken livers; 1/2 cup whole milk; 4 tablespoons unsalted butter (divided); 4 tablespoons vegetable oil (divided); 3 large white onions (slivered); 1 teaspoon kosher or coarse sea salt (divided, or more to taste); 3 tablespoons sherry vinegar; ¼ cup chicken broth; 2 to 3 tablespoons sauce from chipotles in adobo sauce; 1 tablespoon tomato paste; 1 teaspoon Dijon mustard; ½ teaspoon freshly ground black pepper (or to taste); Chopped fresh chives (for garnish, optional); Fresh oregano leaves (for garnish, optional)

Higaditos Encebollados y Enchipotlados

Recipe Yield

4 servings

Cooking time

45 minutes

Rate this recipe

4.86 from 7 votes

Ingredients

1 pound chicken livers
1/2 cup whole milk
4 tablespoons unsalted butter divided
4 tablespoons vegetable oil divided
3 large white onions slivered
1 teaspoon kosher or coarse sea salt divided, or more to taste
3 tablespoons sherry vinegar
¼ cup chicken broth
2 to 3 tablespoons sauce from chipotles in adobo sauce
1 tablespoon tomato paste
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper or to taste
Chopped fresh chives for garnish, optional
Fresh oregano leaves for garnish, optional

To Prepare

Place the chicken livers in a bowl and gently cover with cold water. One by one, using a chopping board and a sharp knife, remove any connective tissue and cut them into lobes. Place them into a different bowl and cover with cold milk. Let them sit anywhere from 1/2 hour to overnight, if more than an hour, cover and place in the refrigerator.
When ready to cook the livers, gently drain and place on a chopping board or sheet pan covered with paper towels and pat dry.
In a large non-stick skillet set over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. Once the butter has melted, add the onions and ½ teaspoon salt. Cook stirring regularly for about 35 to 40 minutes, until completely softened, caramelized, and their color has turned to light brown and they are slightly browning more along the edges. Scrape into a bowl and reserve.
Season the livers with the remaining ½ teaspoon salt and ½ teaspoon black pepper. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of oil and raise heat to medium high. Cook the livers for about 2 to 3 minutes per side, until just cooked through but browned outside. Scrape into a bowl and set aside.
In the same skillet, reduce heat to medium, add the remaining tablespoon of oil and butter. Once melted, add the vinegar and cook, scraping the pan for about 10 to 15 seconds. Add chicken broth, chipotle sauce, tomato paste, and Dijon and stir until well mixed, continuing to scrape the bottom of the pan. Cook for a minute, until it strongly bubbles. Add the cooked onions, stir well to thoroughly combine with the sauce. Incorporate the chicken livers and any of their juices, toss to combine, and let it all cook for a minute. Turn off the heat, garnish with fresh chives and oregano. Serve with rice.

Note:

I like to chop any leftover chicken livers into chopped liver. I also like to have some extra roasted cherry tomatoes to reserve. Then I’ll spread the chopped liver on some toasted slices of bread and top with roasted cherry tomatoes.

Comments

65comments inChicken Livers with Chipotle Caramelized Onions

Gina M.

Apr 06

I made this last night and told my husband, “this is top five meals of my life.” He dislikes chicken liver with a passion, so he couldn’t understand. Wow. Wow. Wow. Wow. This recipe is TO DIE FOR if you enjoy chicken liver! We are all so lucky to have someone like you sharing these wonderful recipes. All you need in life is good food and good company! Thanks Pati!!

1. Pati Jinich
  
  Apr 10
  
  Yay Gina! So happy to hear you are my fellow “chicken liver lover”!
  
Maria

Mar 20

Pati, your recipes are incredible (and so easy to follow!). I adore your show.

I’m not a fan of chipotles in adobo. What do you suggest as a substitute in this recipe? Maybe smoked paprika or guajillo sauce? Thank you!

1. Pati Jinich
  
  Mar 31
  
  Any of those would work great Maria 🙂
  
Rose Brownell

Feb 27

Delicious! My husband loved it.

1. Pati Jinich
  
  Feb 29
  
  So happy to hear!
  
John Deliberates

Feb 13

Thank you Pati,
You have elevated the humble chicken liver. Which I (but not all) love.
I followed yr recipe to a tee. A few more steps than I usually take but OMG. Worth every one.
Delicious! Lips burned slightly n forehead sweated a bit.
The onions, the sherry, tomato and dijon all came through in a savory melange.
I served it w/ a simple avocado salad of/ lemon, red onion + vinaigrette. french rolls
and a mexican eggplant n cheese casserole w/ tomato, onion and fresh chilis.

I love it when my forehead sweats.
Do you have any recommendations for what foods do that.
Love your show.
Best, John

1. Pati Jinich
  
  Feb 15
  
  John, wow, such an amazing spread you put out there, now I am salivating!
  
Olga

Feb 13

where is your recipe for chipotle in adobo sauce

Love to try this recipe it sounds amazing

1. Pati Jinich
  
  Feb 15
  
  Here it is for you Olga https://patijinich.com/chipotle_chiles_in_adobo_sauce-2/
  Although for the livers you can use canned chipotles 🙂
  
Stella

Dec 14

Can’t wait to cook this! Yummy 👩‍🍳🤤

1. Pati Jinich
  
  Dec 20
  
  Enjoy Stella and let me know how you liked them!
  
David jones

Sep 27

I love this only problem my wife isn’t a big fan of liver, so I hope I’m not in trouble hehe but replaced the liver with 4 chicken thighs destined and before I recombined deboned and added alittle more chicken stock some water and cooked down omg

1. Pati Jinich
  
  Oct 05
  
  Sounds like the perfect idea to me David!
  
Peter Karastamatis

Sep 23

Pati- I am a fan of the show. Though we don’t eat them often my wife and I love chicken livers many ways. I remember my mom soaking liver in milk. I am a good cook with restaurant, catering and lots of home cooking experiences. For no good reason it never occurred to me to soak the liver before cooking. Honestly, it was an unappealing idea. Or, so I thought. Your recipe inspired me and the dish was fabulous with the coconut rice. The livers were incredibly tender and deliciously flavorful. The sweetness of the caramelized onions and the rich heat of the Chipotle was a terrific combination. Tomorrow I’m making the dish again this time with the queso fundido potatoes and the apple jicama slaw. Thank you for your delightful enthusiasm and for bringing Mexico to America.

1. Pati Jinich
  
  Oct 10
  
  This is so very kind of your Peter, thanks so much! And what a great combo to pair the livers with the potatoes and the slaw, yum!
  
eugene sedita

Sep 16

Hi Pati , there’s no tab here to SAVE the recipe. The top recipe on the FB page yes. But this chicken liver with chipotle recipe no tab. Thank you, Gene

1. Pati Jinich
  
  Sep 20
  
  Thanks for letting us know Gene 🙂
  
PJ

Sep 09

Can’t wait to try. Printed off

1. Pati Jinich
  
  Oct 05
  
  Let me know how you like this recipe PJ!
  
Sara P

Sep 02

Absolutely delicious! I made a fair amount of substitutions based on what I had in my pantry: almond milk, red and sweet onions, green enchilada sauce, diced hatch green chile, crushed tomatoes, and various dried chili pepper spice. Turned out so well! I served it over cauliflower rice. Thank you for this scrumptious recipe!

1. Pati Jinich
  
  Sep 04
  
  Very creative Sara, so glad you liked the livers!
  
Rosalie De La Rosa

Jul 05

I have always loved chicken livers and now I will try this recipe. Thank you so much for sharing your tasty recipes.

1. Pati Jinich
  
  Nov 09
  
  My pleasure Rosalie, enjoy!
  
Paul Kirkley

Jul 01

OMGosh! I have always loved Chicken Livers but growing up in the south I have only ever had them fried. I was excited to try this recipe. It turned out amazing. I had a friend here with me while I cooked and he told me how much he did not like livers but I served him a plate and the two of us ate every bit of it. If I was alone I might have even licked the plate. lol
I love your show, it has encouraged me to explore Mexíco more. I have fallen in love with the people, the culture and of course the food of Mexíco.

Thank you!

1. Pati Jinich
  
  Jul 03
  
  So glad to hear Paul, chicken livers are one of my favorite dishes ever!
  
Cynthia Mendez

Jun 23

Beautiful can’t wait to cook them up 👍🥰

1. Pati Jinich
  
  Jun 30
  
  Hope you’ll enjoy the livers Cynthia 😉
  
Carol M Fendez

Feb 17

My mouth is watering Just by reading this recipe. Can’t wait to prepare it tomorrow. It seems like a really different way to prepare the livers.

1. Pati Jinich
  
  Mar 08
  
  Let me know how you liked it Carol!
  
Connie

Jan 21

Outstanding recipe it’s nice to find something different with this because I love chicken livers thanks so much

1. Pati Jinich
  
  Jan 29
  
  Welcome to the club, I love chicken livers as well!
  
Sarah

Jan 10

Absolutely delicious, exactly as instructed. So darn good. My kids loved it, too. Will make again soon.

1. Pati Jinich
  
  Jan 30
  
  Yay, love it when you guys like my chicken livers!!
  
Jim

Oct 03

Made the livers, rice and Avocado salad this weekend. Outstanding Pati! Even said “Mmm-mmm like you. Love your work!

1. Pati Jinich
  
  Oct 24
  
  Gracias Jim, so happy you liked the livers, my favorite!
  
AliceK

Sep 28

This was very good, quite different from my regular recipe. I think I may have overdone the vinegar, but halving the adobo sauce wasn’t a bad call. Although it wasn’t very spicy, the flavors are intense, and we were glad for the rice. Make sure you leave enough time to caramelize the onions!

1. Pati Jinich
  
  Oct 11
  
  Yay, glad you liked it!
  
Donna Marie

Sep 27

I watched you cook this on TV I can’t wait to try it I can taste it it’s so good Gracias

1. Pati Jinich
  
  Oct 11
  
  Con gusto, let me know how you like the livers!
  
Joanie and.

Sep 26

Dear Pati,
My husband and I love your show and we’re especially intrigued by your chicken liver with chipotle caramelized onion recipe. We love chicken livers (though we know it can be a hard sell to some). We made your recipe for dinner this evening along with the roasted tomato rice. It was an absolutely wonderful meal! We both wanted to thank you for your amazing recipe and for bringing your positive attitude, beautiful personality, and fabulous recipe ideas to us weekly!

1. Pati Jinich
  
  Oct 11
  
  You guys are incredibly sweet! You don’t know how happy it makes me that you like chicken livers as much as I do, abrazos to both!
  
Pat & Becky

Sep 26

Wonderful recipe with delicious strong bright flavors in the sauce to complement the livers. Thank you, Pati.

1. Pati Jinich
  
  Oct 11
  
  My pleasure, so glad you guys liked it!
  
Sharetha Washington

Sep 24

I tried this dish and my family loved it . I will make this dish once a month on Sundays. Truly enjoyed.

1. Pati Jinich
  
  Oct 11
  
  So glad you liked this recipe Sharetha, chicken livers are a favorite of mine!
  
Dedra

Sep 24

Hola Patti can you use any other meat ?

1. Pati Jinich
  
  Oct 11
  
  I guess you can use chicken 🙂
  
Roger

Sep 24

I was so excited to see you making chicken livers today on PBS. I will be making them next week, I love your website!

1. Pati Jinich
  
  Oct 11
  
  Thanks so much Roger, you are going to love them!
  
Tony

Sep 23

Been looking for a great chicken liver recipe and here it is..Thank you

1. Pati Jinich
  
  Oct 11
  
  So you love chicken livers as much as I do?
  
Francie

Sep 17

Found it! 😀

1. Pati Jinich
  
  Sep 26
  
  Yay, so glad you did Francie, enjoy it!
  
Francie

Sep 17

I believe there was a rice recipe with this episode that involved orange juice in the rice. Could I get the link to that recipe?

1. Mary Taylor
  
  Dec 17
  
  My wish too.
  
Sil

Sep 15

I love liver and thought I’d try your recipe, I’ll admit was delicious and easily came together. I’ll be adding this to my rotation meals

1. Pati Jinich
  
  Sep 23
  
  Yay! Welcome to the club 😉
  
  1. D cisco
    
    Sep 24
    
    Delicious
    
Tom J

Sep 09

I just finished eating this for lunch and it is so good! If you love (or even just like;-) liver, try it.

1. Pati Jinich
  
  Sep 11
  
  Yay!!! So glad to hear you liked these livers Tom 🙂
  
Dawn Zimbelman

Sep 07

Trying right away! I’ll let you know how much I love them.

1. Pati Jinich
  
  Sep 11
  
  I hope you really do, chicken livers are my thing!
  
  1. Cathleen, Love from Kansas
    
    Jan 26
    
    I am an inspiring chef going to culinary arts school and made these today, my boyfriend went to dancing.lol… Thank You! Your such an inspiration
    
    1. Pati Jinich
      
      Jan 29
      
      Love it!

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That