Chicken Livers Creole
|Olive oil||50 Milliliter (1/4 Cup)|
|Chopped onions||250 Milliliter (1 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Chopped celery||250 Milliliter (1 Cup)|
|Chopped sweet green pepper||250 Milliliter (1 Cup)|
|Canned tomatoes||500 Milliliter (2 Cups)|
|Dried thyme||1⁄2 Teaspoon|
|Hot pepper sauce||1 Dash|
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon)|
|Chicken livers||1 Pound, halved if large (500 Grams)|
|Hot cooked rice||1 Cup (16 tbs)|
In large skillet or saucepan, heat olive oil over medium heat; cook onions, garlic, celery and green pepper, stirring, until softened but not browned.
Add tomatoes, bay leaf, half of the thyme, hot pepper sauce, and salt and pepper to taste; reduce heat and simmer for 15 minutes.
Remove bay leaf.
Taste and adjust seasoning.
Meanwhile, in separate large skillet, heat vegetable oil with butter over medium high heat; cook chicken livers, stirring, until browned all over but still moist inside, about 5 minutes.
Combine livers and sauce.
Season with remaining thyme, and salt and pepper to taste.
Serve immediately over rice.