Portuguese Chicken Livers Rice Recipes

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PORTUGUESE PIRI PIRI CHICKEN LIVERS



Portuguese Piri Piri Chicken Livers image

If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.

Provided by Jean-Pierre Buys

Categories     Chicken Livers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 kg chicken liver
2 tablespoons olive oil
5 ml ground paprika
1 ml ground cloves
2 1/2 ml ground cumin
2 ml ground black pepper
1 bay leaf
5 ml table salt
5 ml ground birds eye peppers
1 onion
2 garlic cloves
125 ml white wine

Steps:

  • Saute the chopped onion and crushed garlic in olive oil in a large pan.
  • Add all ingredients except the wine & chicken livers.
  • Add Chicken livers and fry over medium heat until browned.
  • Add the white wine and simmer on gentle heat until done.
  • Serve with rice or bread.

PORTUGUESE CHICKEN LIVERS & RICE



Portuguese Chicken Livers & Rice image

Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!

Provided by Pat McCardle

Categories     Beef Organ Meats

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3/4 lb chicken liver
3 tablespoons butter or 3 tablespoons margarine
salt and pepper
4 tablespoons olive oil
2/3 cup minced onion
1 clove garlic, minced
1 1/2 cups long-grain rice
3 cups chicken broth (canned okay)
3/4 cup tomato sauce (canned okay)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
  • Remove and season with salt& pepper, chop coarsely and put aside.
  • Heat the oil on medium heat.
  • Add onion and garlic and saute until soft.
  • Add rice, saute until rice just starts to take on a clear color.
  • Don't scorch the rice.
  • Add broth and tomato sauce.
  • Mix well and bring to a boil.
  • Add all other ingredients, except livers.
  • Cover& cook over med.
  • heat for about 10 minutes.
  • Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
  • Mix in the livers, stir,cover.
  • Cover and cook until the liquid is absorbed and the rice is cooked through.
  • Add more liqid if needed (a little water is okay).

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