Chicken Livers And Rice Recipe
chicken liver and rice is a homely cooked rice preparation. Made with mushroom soup and broth, the chicken liver and rice is flavored with added sherry and skillet cooked. A simple recipe, chicken liver with rice is filling and can be made with added veggies too.
Ingredients
| Chicken livers | 1 pound | |
| Mushrooms | 1 pound, sliced | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| Beef broth | 1 Can (10oz), undiluted | |
| Cream and mushroom soup | 1 Can (10oz), undiluted | |
| Dry sherry | 1/4 Cup (16 tbs) |
Directions
Saute chicken livers and mushrooms in 3 tablespoons butter in a large skillet 5 to 8 minutes or until livers are browned.
Remove livers and mushrooms from skillet; set aside.
Reserve pan drippings in a small bowl.
Saute rice in 3 tablespoons butter until golden.
Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
Cover and simmer 20 minutes or until liquid is absorbed.
Stir livers and mushrooms into rice; cook until thoroughly heated.
Remove livers and mushrooms from skillet; set aside.
Reserve pan drippings in a small bowl.
Saute rice in 3 tablespoons butter until golden.
Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
Cover and simmer 20 minutes or until liquid is absorbed.
Stir livers and mushrooms into rice; cook until thoroughly heated.
Chef
