Chicken Livers With Rice Recipe




 Chicken livers2 Pound
 Vegetable oil1⁄4 Cup (4 tbs)
 Shredded carrots1 Cup (16 tbs)
 Chopped onion1 Cup (16 tbs)
 Chopped fresh parsley1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm)
 Water4 Cup (64 tbs)
 Uncooked rice1 1⁄2 Cup (24 tbs)
 Bouillon granules2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 Peeled chopped tomatoes2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 350 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 2.7 g13.5%

Trans Fat 0.1 g

Cholesterol 391.3 mg

Sodium 1077.9 mg44.9%

Total Carbohydrates 35 g11.8%

Dietary Fiber 2.4 g9.6%

Sugars 3 g

Protein 23 g46.6%

Vitamin A 328.2% Vitamin C 56.5%

Calcium 4.7% Iron 64.3%

*Based on a 2000 Calorie diet


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.