Appetizers & Starters > Dips & Spreads > Meat & Seafood Spreads > Chicken Liver Pâté

Spicy Chicken Liver Pâté with Chipotle Peppers

Add a kick to your appetizer spread with this spicy chicken liver pâté. Chipotle peppers in adobo sauce provide a smoky heat that complements the rich and savory flavors of the chicken livers. This recipe is perfect for those who enjoy a little zest in their dishes and is sure to impress your guests.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
8-10
Ingredients
  • 500 g Chicken Livers, cleaned and trimmed
  • 120 g Butter, unsalted
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 2 Chipotle Peppers in Adobo Sauce, chopped
  • 1 tbsp Adobo Sauce (from the can of chipotle peppers)
  • 30 ml Dry Sherry
  • 45 ml Heavy Cream
  • 2 tbsp Fresh Cilantro, chopped
  • 1 tsp Salt
  • 0.5 tsp Black Pepper

Sautéing the Aromatics and Chipotle Peppers

Melt 40g of the butter in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped chipotle peppers and adobo sauce, and cook for another minute, stirring constantly, to release their flavors.

Cooking the Chicken Livers

Increase the heat to medium-high. Add the chicken livers to the skillet and cook until browned on all sides and just cooked through, about 5-7 minutes. They should still be slightly pink in the center. Don't overcook.

Deglazing and Infusing Flavor

Pour in the dry sherry and scrape up any browned bits from the bottom of the pan. Cook for 1 minute, allowing the alcohol to evaporate slightly.

Blending for Smoothness

Transfer the chicken liver mixture to a food processor. Add the remaining 80g of butter (softened), heavy cream, fresh cilantro, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning as necessary, adding more chipotle peppers for extra heat if desired.

Setting the Pâté

Pour the pâté into a ramekin or serving dish. Smooth the top and cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pâté to firm up.

Serving the Pâté

Before serving, let the pâté sit at room temperature for about 15-20 minutes to soften slightly. Serve with crusty bread, tortilla chips, or vegetable sticks. A dollop of sour cream or a sprinkle of fresh cilantro can be added as a garnish. Enjoy!

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FAQ

  • How can I adjust the spiciness of the pâté?

    The spiciness can be adjusted by using more or fewer chipotle peppers in adobo sauce. For a milder flavor, remove the seeds from the peppers before chopping. You can also add a touch of honey or brown sugar to balance the heat.
  • Can I use a different type of alcohol instead of dry sherry?

    Yes, you can substitute dry sherry with white wine or even a splash of brandy.
  • What are some good accompaniments for this spicy pâté?

    This spicy pâté pairs well with tortilla chips, crusty bread, vegetable sticks, or even crackers. A side of pickled onions or a fresh salsa can also complement the flavors nicely.