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Chicken Livers With Rice

Southern.Crockpot's picture
Ingredients
  Chicken livers 2 Pound
  Vegetable oil 1⁄4 Cup (4 tbs)
  Coarsely shredded carrots 1 Cup (16 tbs)
  Coarsely chopped onion 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 4 Cup (64 tbs)
  Uncooked regular rice 1 1⁄2 Cup (24 tbs)
  Chicken-flavored bouillon granules 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Peeled chopped tomatoes 2 Cup (32 tbs)
Directions

MAKING
1. In a Dutch oven saute chicken livers in oil 5 minutes until browned.
2. Remove livers, and drain on paper towels and reserve skillet drippings.
3. Cut livers into quarters and set aside.
4. In the reserved drippings saute carrots, onion, parsley and garlic until onion is tender.
5. Add chicken livers and next 6 ingredients and bring to a boil.
6. Cover, reduce heat and simmer 20 minutes until rice is tender.
7. Stir in tomatoes and cook until thoroughly heated.

SERVING
8. Serve hot spreading the livers and tomatoes over the rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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