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
Calories 321 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 12.2 g61.1%
Trans Fat 0 g
Cholesterol 306.8 mg102.3%
Sodium 457.3 mg19.1%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.45 g1.8%
Sugars 1 g
Protein 18 g35.2%
Vitamin A 177.6% Vitamin C 24.8%
Calcium 11.7% Iron 39.3%
*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
