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Chicken Livers With Rice

chef.jackson's picture
  Chicken livers 2 Pound
  Vegetable oil 1⁄4 Cup (4 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Water 4 Cup (64 tbs)
  Uncooked rice 1 1⁄2 Cup (24 tbs)
  Bouillon granules 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Peeled chopped tomatoes 2 Cup (32 tbs)

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

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