Chicken Livers With Rice Recipe
Summary
Ingredients
| Chicken livers | 2 Pound | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 cup coarsely shredded carrots | ||
| 1 cup coarsely chopped onion | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 4 Cup (16 tbs) | |
| 11/2 cups uncooked regular rice | ||
| 2 tablespoons chicken-flavored bouillon granules | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Tomatoes | 2 Cup (16 tbs), coarsely chopped | |
Directions
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.
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.
Chef
