Paté de hígado de pollo (or Chicken Liver Patê)

  This chicken liver pate is easy and quick to make and combines great with crackers and a charcuterie board.  The recipe is from a friend of the family, Ofelia, that prepares it during Christmas times as an appetizer.

  This recipe does not require baking and it takes less than 45 minutes to prepare. So let's get started!!

Here's what you'll need:

MATERIALS

-  Small pot

- Vegetable peeler and knife

-  Hand blender

-  Jar or tupperware to store


INGREDIENTS

- 6 to 8 chicken livers

- 1 cup of ground pork

- 1 carrot

- 2 garlic cloves

- Spices (rosemary, thyme, oregano, bay leaves, pepper)

- 1 teaspoon of Paprika

- Salt

- Olive oil (2 tablespoons)

- 2 tablespoons of water

- White wine, sherry or cognac (about 2 tablespoons)

- Butter (1-2 tablespoons)

HOW TO PREPARE IT

1. Start by peeling and dicing the garlic and the carrot

2. In a small pot, add 2 tablespoons of olive oil and sauté the garlic, carrot, ground pork and livers.  In that order and over slow heat.

3.  Add the paprika and before if burns add the wine or liquor.  Add a couple tablespoons of water and let it simmer for about 30 minutes.  Stir occasionally to make sure it doesn't stick to the bottom of the pot.

4.  Add salt and pepper and the desired spices.  Turn of the stove and let it cool for a little bit.

5. Blend all ingredients well together making sure it gets the patê consistency.  If it seems too dry, add one or two tablespoons of butter.  Keep in mind that the consistency will be much thicker once is cool.

6.  Place in container or serving jar.  Keep in the refrigerator until 1 hour before serving.  

7. Serve with your favorite crackers and charcuterie board.

Enjoy!!