Recipe by Pat McCardle
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
Directions See How It's Made
- 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).