Spanish Style Chicken Livers Recipe
Ingredients
| Chicken livers | 1 Pound | |
| Salt | To Taste | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Onion | 1⁄2 Cup (8 tbs), minced | |
| Rice | 1⁄2 Cup (8 tbs) | |
| Saffron | 1⁄2 Teaspoon | |
| Chicken broth | 2 Cup (32 tbs) | |
| Parmesan cheese | 1⁄2 Cup (8 tbs), grated | |
| Pepper | 1 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 mg613.6%
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
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.
Chef
