Chicken liver with bell pepper

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for cooking chicken liver with bell pepper. I advise you to choose Bulgarian pepper in different colors - half of each. So the dish will turn out not only delicious, but also very beautiful. The liver for the dish is better to use fresh, not frozen. Fresh liver is elastic, whole, retains its shape when frying and stewing. If you use frozen liver, it must be thawed in the refrigerator beforehand.

2. Step 2:

   

   Rinse and dry thyme. If there are no fresh thyme sprigs, you can use dried.

3. Step 3:

   

   Rinse the liver thoroughly until the water is clear, remove fat layers and bile residues. Cut a large liver in half. It is not necessary to chop too finely, otherwise the liver will dry out and become stiff.

4. Step 4:

   

   Peel the Bulgarian pepper from the seeds and cut into medium pieces. It is not necessary to chop too finely, otherwise the pepper will spread out from a long stewing.

5. Step 5:

   

   Heat the vegetable oil in a frying pan. Lay out the chicken liver. Fry the liver over medium heat for 2-3 minutes, stirring. The whole liver should acquire a light brown shade.

7. Step 6:

   

   Add the bell pepper and mix. Add salt, pepper and mix again.

8. Step 7:

   

   Put thyme sprigs on top or sprinkle with dried thyme. By the way, you can replace thyme with dried Provencal herbs.

9. Step 8:

   

   Cover the pan with a lid and simmer the liver with bell pepper for about 15 minutes over medium heat. During this time, the liver and bell pepper will release a lot of juice. Therefore, the dish will be stewed in a sufficient amount of liquid. Thanks to this, the liver turns out to be very tender and soft. It just melts in your mouth.

10. Step 9:

    

    Arrange the liver with bell pepper on plates and serve immediately to the table. The finished dish can be sprinkled with chopped herbs.Boiled rice, potatoes or pasta are suitable as a side dish. Bon appetit!