Pollo al hígado
Pollo al hígado is a traditional Spanish dish, often found in home cooking and regional cuisines like Castilian or Andalusian, where chicken is cooked with chicken or pork liver in a rich, savory sauce. The typical ingredients include chicken pieces, liver, onions, garlic, white wine, and sometimes paprika or herbs, creating a hearty, rustic meal. It's a classic example of Spanish 'cocina de aprovechamiento' (kitchen thrift), making use of all parts of the animal.
🍽️ Nutrition at a glance
This dish is high in protein from both the chicken and liver, with a moderate amount of fat depending on cooking oil and liver type, and is relatively low in carbs unless served with bread or potatoes. It's an excellent source of iron, B vitamins (especially B12), and other minerals from the liver. A typical serving (about 300-400g) would roughly range from 400-550 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 28 g |
| Carbs | 5 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Iron | 5 mg |
| Vitamin A | 4500 IU |
| Vitamin B12 | 12 mcg |
| Riboflavin (B2) | 2.5 mg |
| Niacin (B3) | 8 mg |
| Selenium | 40 mcg |
| Copper | 1.2 mg |
| Phosphorus | 350 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it reflects Spain's historical emphasis on nose-to-tail eating and resourceful cooking, turning humble ingredients into a flavorful dish. Nutritionally, liver is a nutrient powerhouse, making this a surprisingly nutrient-dense meal despite its simple, everyday appearance.
