Prep 10 mins
Cook 40 mins
Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!
- 3⁄4 lb chicken liver
- 3 tablespoons butter or 3 tablespoons margarine
- salt and pepper
- 4 tablespoons olive oil
- 2⁄3 cup minced onion
- 1 clove garlic, minced
- 1 1⁄2 cups long-grain rice
- 3 cups chicken broth (canned okay)
- 3⁄4 cup tomato sauce (canned okay)
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
- Remove and season with salt& pepper, chop coarsely and put aside.
- Heat the oil on medium heat.
- Add onion and garlic and saute until soft.
- Add rice, saute until rice just starts to take on a clear color.
- Don't scorch the rice.
- Add broth and tomato sauce.
- Mix well and bring to a boil.
- Add all other ingredients, except livers.
- Cover& cook over med.
- heat for about 10 minutes.
- Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
- Mix in the livers, stir,cover.
- Cover and cook until the liquid is absorbed and the rice is cooked through.
- Add more liqid if needed (a little water is okay).
This is the absolute best! I've made it four times already and will be buying more chicken livers this week. It's all that and more!