Chicken Livers On Rice A Memory Of My Mums Food

CHICKEN LIVERS WITH RICE

Steps:

• Mix water with next 5 ingredients.
• Bring to a boil, add rice.
• Cover and simmer for 17 minutes, until water is absorbed.
• Mix flour, salt, pepper, and paprika in a bag.
• Add chicken livers and shake to coat.
• Heat oil in skillet on med hi.
• Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
• Add more oil if needed.
• Remove from skillet, keep warm.
• Stir fry onion in same skillet, with water for 2 minutes.
• Return chicken livers and mix well.
• Put rice on plate, top with chicken livers.

PORTUGUESE CHICKEN LIVERS & RICE

Steps:

• 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).

CHICKEN LIVERS, MUSHROOMS, AND RICE

Steps:

• Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
• Remove livers and mushrooms from skillet; set aside.
• Reserve pan drippings in a small bowl.
• Saute rice in remaining butter until golden.
• Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
• Cover and simmer 20 mi. or until liquid is absorbed.
• Stir livers and mushrooms into rice; cook until livers are throughly heated.

CHICKEN LIVERS ON RICE (A MEMORY OF MY MUM'S RECIPE)

Steps:

• Melt butter and oil in a large frypay on a medieum high heat.
• When just melted add chilli and crushed garlic.
• Allow to bubble until the garlic smells good.
• Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
• Add sherry to the pan and simmer until reduced by half.
• Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
• Simmer gently while rice cooks.
• Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
• Rice:.
• Put kettle on so you have boiling water before adding to the pot.
• In a medium pot place the rice, boiling water and butter.
• Put lid on pot and bring to boil ( it won't take long).
• Leave the lid on and drop the heat to a slow bubble.
• Cook for 20 minutes without removing the lid.
• Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.