Spanish Style Chicken Livers Recipe

spanish chicken and rice
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken livers1 Pound
 Salt To Taste
 Butter1⁄2 Cup (8 tbs)
 Onion1⁄2 Cup (8 tbs), minced
 Rice1⁄2 Cup (8 tbs)
 Saffron1⁄2 Teaspoon
 Chicken broth2 Cup (32 tbs)
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 1928 Calories from Fat 1120

% Daily Value*

Total Fat 127 g195.3%

Saturated Fat 73.3 g366.6%

Trans Fat 0.3 g

Cholesterol 1840.9 mg

Sodium 2743.8 mg114.3%

Total Carbohydrates 87 g29%

Dietary Fiber 2.7 g10.7%

Sugars 6.1 g

Protein 105 g210.9%

Vitamin A 1065.4% Vitamin C 148.5%

Calcium 70.3% Iron 235.6%

*Based on a 2000 Calorie diet

Directions

Cook livers in boiling salted water until tender.
Drain and chop livers.
Melt butter in heavy saucepan; saute onion lightly.
Add rice; cook, stirring, until rice is golden brown.
Dissolve saffron in small amount of broth; stir into rice mixture.
Add remaining broth; simmer for 30 minutes.
Add 1/4 cup cheese, livers, salt to taste and pepper.
Simmer, stirring, for 15 minutes.
Turn into greased casserole; sprinkle with remaining cheese.
Bake at 350 degrees until browned.
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