Courtesy of Carmen Rivera Diaz

You can adjust the heat of the chiles to your preference. I recommend serving this with rice, orzo, or cous-cous.

Ingredients

• 2 tablespoons olive oil
• 20 chicken livers, well cleaned
• 2 pounds of tomatoes, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped canned chiles in vinegar or
• 1-2 jalapeno chiles chopped plus cider vinegar to taste
• 1 laurel leaf
• 1/2 teaspoon dried marjoram
• 1 vanilla bean cut into pieces
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1-1/2 teaspoons pure vanilla extract 
• 1 cup dry white wine
• 1/4 cup cilantro or parsley, or mixture, finely chopped

Instructions

In a heavy pan or Dutch Oven, heat olive oil over medium-high heat. Add tomatoes, onion, and garlic. Saute until onion is soft. Add the chicken livers and brown lightly.

Add herbs, chiles, vanilla, vinegar to taste, and wine. Reduce heat and cover pan so that the ingredients are simmering but not boiling. Cook until chicken livers cooked to taste. Adjust seasonings.

Serve on top of, or next to, the grain of your choice, and garnish with chopped parsley and/or cilantro.

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