CHICKEN LIVERS ON RICE (A MEMORY OF MY MUM'S RECIPE)
My mum passed away in 1990. I loved her chicken livers - rich tomato sauce with perfect livers and garlic and oregano. My mistake was never to get her to teach me how she made it when she was still with us. I have been trying to recreate this recipe for 20 years and it only touches the hem of what my mother's was. Yet my kids love it and so I will put it here for safe keeping so it can not be lost for them
Provided by Catherine Robson
Categories Chicken Livers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and oil in a large frypay on a medieum high heat.
- When just melted add chilli and crushed garlic.
- Allow to bubble until the garlic smells good.
- Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
- Add sherry to the pan and simmer until reduced by half.
- Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
- Simmer gently while rice cooks.
- Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
- Rice:.
- Put kettle on so you have boiling water before adding to the pot.
- In a medium pot place the rice, boiling water and butter.
- Put lid on pot and bring to boil ( it won't take long).
- Leave the lid on and drop the heat to a slow bubble.
- Cook for 20 minutes without removing the lid.
- Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.
Nutrition Facts : Calories 490.9, Fat 15.1, SaturatedFat 5.2, Cholesterol 441.4, Sodium 925.6, Carbohydrate 59, Fiber 6.2, Sugar 13.9, Protein 29.8
CHICKEN LIVERS WITH RICE
This was one of my Mom's favorite dishes. She made it at least every 2 weeks! I always tried to be around when she cooked this, because I loved it, but my kids would have had a fit if I made it for OUR supper!!
Provided by MizzNezz
Categories Beef Organ Meats
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix water with next 5 ingredients.
- Bring to a boil, add rice.
- Cover and simmer for 17 minutes, until water is absorbed.
- Mix flour, salt, pepper, and paprika in a bag.
- Add chicken livers and shake to coat.
- Heat oil in skillet on med hi.
- Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
- Add more oil if needed.
- Remove from skillet, keep warm.
- Stir fry onion in same skillet, with water for 2 minutes.
- Return chicken livers and mix well.
- Put rice on plate, top with chicken livers.
Nutrition Facts : Calories 457.9, Fat 19, SaturatedFat 5, Cholesterol 400.1, Sodium 541.3, Carbohydrate 46.1, Fiber 1.2, Sugar 0.5, Protein 23.5
CHICKEN LIVERS, MUSHROOMS, AND RICE
Make and share this Chicken Livers, Mushrooms, and Rice recipe from Food.com.
Provided by ChefWhiz
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
- Remove livers and mushrooms from skillet; set aside.
- Reserve pan drippings in a small bowl.
- Saute rice in remaining butter until golden.
- Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
- Cover and simmer 20 mi. or until liquid is absorbed.
- Stir livers and mushrooms into rice; cook until livers are throughly heated.
Nutrition Facts : Calories 328.2, Fat 19, SaturatedFat 9.2, Cholesterol 292.6, Sodium 846.3, Carbohydrate 19.2, Fiber 1.1, Sugar 2.1, Protein 18.6
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