Sopa de Hígado de Pollo (Chicken Liver Soup) is a traditional Peruvian recipe for a classic soup of chicken livers and garlic with brown rice in a chicken broth and beef broth base flavoured with coriander leaves and Worcestershire sauce. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Chicken Liver Soup (Sopa de Hígado de Pollo).
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Sopa de Hígado de Pollo (Chicken Liver Soup) a Classic Peruvian recipe for a soup of chicken livers and garlic with brown rice in a chicken broth and beef broth base flavoured with coriander leaves and Worcestershire sauce.
Ingredients:
750ml chicken broth
250ml beef broth
3 tbsp brown rice
115g chicken livers
2 tsp olive oil
1 garlic clove, minced
2 tbsp onion, chopped
1 tbsp huacatay [black mint] leaves or coriander (cilantro) leaves, chopped
dash or Worcestershire sauce
sea salt, and freshly-ground black pepper, to taste
Method:
Combine the two broths in a saucepan and bring to a boil. Add the rice, reduce to a simmer and cook gently for 10 minutes.
In the meantime, clean and trim the chicken livers and cut each lobe into four pieces.
Heat the oil in a frying pan, add the chicken livers and fry for about 4 minutes, then stir in the garlic, onion and coriander leaves. Continue cooking for about 3 minutes more.
Add the liver mixture to the broth. Bring back to a simmer and cook for 10 minutes. Season to taste with Worcestershire sauce, salt and black pepper.
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