How to make Smothered Liver and Onions

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and has a milder flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce calories without sacrificing flavor.

Wash the liver with a little salt and cold water, then pat it dry with a paper towel.

Chop the Vidalia onion and green bell pepper into rings.

If using, chop the tomato as desired.

Season the liver on one side with garlic powder, black pepper, salt, and sazon. Let it marinate for 12 to 30 minutes.

Dredge the marinated liver in all-purpose flour, ensuring it's coated well. If desired, add cornstarch to the flour for thickening.

Heat vegetable oil in a pan until hot. Ensure the oil is hot enough to see a sizzle when the liver is added.

Fry the dredged liver in the hot oil, cooking until browned. If the liver breaks apart, it's okay; continue cooking.

Prepare boil-in-a-bag rice according to package instructions, salting the water before adding the rice. Cook for 11 minutes.

Once the liver is cooked, remove it from the pan and prepare to make the gravy with the remaining oil and drippings.

Add beef broth to the pan to deglaze, scraping up any browned bits. Adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens