#17: Pininyahang Atay ng Manok (Sarap nito!)

Perhaps I was treated to a death-by-tomato-dishes when I was young that is why I'm more inclined to prepare coconut or milk-based sauteed dishes now that I have my own kitchen. I still loooove kalderetang baka (the type that has peanut butter, and cheese and coconut milk *sigh*. I'll share the recipe for that soon!) but there is something refreshing and light about this Pinoy dish that we're going to bring to life this time.


This is an attempt to make you liver-haters to love the luscious, buttery, slightly bitter and earthy taste of our featured ingredient: chicken liver. Chicken liver is much smoother and lighter on the palate than pork or beef liver. Its rather eccentric characteristics are balanced out by the beach-loving, tangy flavor of pinapples that is sweet, sour and fruity at the same time. Then the whole marriage is tied by the rather subtle but creamy contribution of milk, both cow's and coconut (or whichever is available in your pantry at the moment). This nutritious and friendly viand could easily become a favorite in your repertoire of good food.



Pininyahang Atay ng Manok (Pineapple Chicken Liver)

I don't have photo of it just yet
 but it will look pretty much like this. 
Thank you http://cthm1t5.blogspot.com for this picture!

Sosy Level: 2
Pawis Level: 2
Featured Ingredient: Chicken Liver (what else?)
Will convince 5 people that chicken liver is indeed good.


Ingredients:
3 tbsps cooking oil
2 potatoes, cut into chunks
5 cloves garlic, minced
1 medium onion chopped
1 fairly large tomato chopped
350 g chicken liver (along with their buddies, chicken hearts)
2 tbsps patis
1 medium carrot, cut into small chunks
3/4 cup chicken broth or water
1 small can of pineapple tidbits in syrup
4 tbsps powdered milk diluted in 1/2 cup water OR 2/3 cup evaporated milk
salt, sugar and pepper to taste


How To:
1. Heat pan to smoking then add cooking oil. When the oil is hot, gently drop the potatoes and brown them a bit. Remove them from the pan and set aside.
2. Saute the garlic until it is slightly browning on the sides. Then add the onions. Saute until onions are wilted. Add the tomatoes and saute until tomatoes are wilted.
3. Add the chicken liver and saute for 2 minutes. When little brown at the sides, add the patis and pepper and let it simmer for 3 more minutes covered.
4. Then the pineapple tidbits with all the juice from the can. Let it simmer for 2 minutes then add the broth, the carrots and potatoes. Let it boil then simmer for 6 to 8 minutes or until the carrots are slightly soft.
5. When the carrots are ready, check the seasoning. Add some more salt and sugar if needed, keeping in mind that you will still add milk.  When everything is good, add the milk. When it is just starting to boil, check the seasoning one last time. when everything is to your liking, turn off heat.


This is best served with warm rice and calamnsi juice! Woohoo! I hope you'll start being friends with the chicken liver after you sample this dish. :-D