Pollo Mariscala

Chicken in chicken liver sauce.

2 tbs. lard or corn oil
16 chicken livers (that is a lot, and you need them all — buy two pounds)
1 garlic clove, minced
1 small onion, minced
3 hard- cooked egg yolks
2 tbs. minced minced parsley

1/2 cup hot beef broth or more
salt to taste
4 chicken breasts, skinned and boned
Freshly ground pepper to taste
White vinegar to taste
2 tbs. olive oil

Romaine lettuce
Cilantro

Heat the lard or corn oil and cook the chicken livers, garlic and 1 tbs. onion until the livers are browned but still slightly pink inside. Set aside 4 of the livers. Place the remaining livers, egg yolks and parsley in a blender and puree, adding the beef broth to make a smooth sauce. Pour into a saucepan, add salt, pepper and vinegar and simmer until slightly thickened. in a heavy skillet, heat the olive oil and add the remaining minced onion. Cook and stir until the onion is translucent. Add the chicken breasts to the skillet and cook over low heat until chicken is just cooked through. The chicken should not brown. Pour the sauce over the chicken and simmer a few minutes longer. Serve at once on a platter garnish with lettuce and cilantro. Serves 4.

This recipe comes from this page, and pollo mariscala, from Veracruz, is one of the world’s greatest foods (no, I do not say “dishes,” I say “foods,” because I am very idiosyncratic and I feel that the essentialization of each dish to the status of a food gives it more authority). Do you have another recipe for it?

Axé.

About these ads

4 Comments

Filed under Arts

4 responses to “Pollo Mariscala

  1. That sounds so good! I love chicken livers. It might be difficult to find them around here, but I will try.

  2. Blogger Momo makes it to perfection and when she does it, it looks easy, but I have not gotten mine to be as good as hers yet.

  3. mmmmmm. “Forbidden” ingredients! Must make eet!

    (I understand lard isn’t really so bad for us after all the marketing against it, too bad the really good unrefined stuff is so hard to find)

  4. Me, I am fascinated with your post on silver and want to get back to it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s