In the farms and mountains of Colombia, a lot of free-range chickens are raised to be part of the basic diet. This happens for practical and economical reasons: chickens in Colombia are pretty expensive and this way the farmers grow the hens in their yards instead of buying them; they eat their eggs and later on the animal’s meat. The livers and hearts are usually used for this dish. The best way to cook them is over wooden fires or coals; they cook slowly and take the smoky taste and aroma of the surroundings. I think this is a dish that takes you back to the cool mountains, wet grass and pine and eucalyptus smelling lands of our country.
Brush them with oil and place in the pan over medium low heat cook for 5 minutes on each side; cover and decrease the heat to low and cook for 5 minutes more.
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