Chicken liver with a side of rice

Name: Chicken liver with a side of rice - Florentina K.
Ingredients: 400 g chicken liver; 4 tablespoons oil; 1 small onion; 5 tablespoons tomato juice; green parsley; salt and pepper to taste

Meat - Chicken liver with a side of rice by Florentina K. - Recipia

I often make chicken liver with rice when I need something hearty that won’t give me a headache. I love that the rice can be prepared in advance or on the spot, depending on my mood and patience, while the livers cook quite quickly. I don’t need complicated ingredients, and I always know what to expect. The onion and tomato juice provide a clear, familiar flavor, and the fresh parsley at the end brightens everything up. Quick Info Total time: about 40-45 minutes Preparation time: 10 minutes Cooking time: 30-35 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, everyday lunch or dinner Ingredients For the livers: 400 g chicken livers 4 tablespoons oil 1 small onion 5 tablespoons tomato juice fresh parsley salt, pepper to taste For the rice garnish: 100-150 g rice (the amount can vary based on preferences or number of servings) a bit of butter 1 small onion water (or chicken broth, if available) Preparation Method 1. Prepare the livers. Rinse them well and let them drain, preferably for a few minutes, so they don’t retain water. 2. Chop the small onion as finely as possible. 3. Heat the 4 tablespoons of oil in a pan over medium heat. Add the onion and sauté for 1-2 minutes, just until it softens. 4. Add the drained livers to the pan. Stir to prevent sticking and let them cook until they change color – they should become slightly lighter. This usually takes about 4-5 minutes, depending on the pan and thickness of the livers. 5. When the livers are browned on all sides, add the 5 tablespoons of tomato juice. Pour in a little water (about 100 ml, I don’t measure exactly – just enough for it to have liquid to simmer, but not so much that they are drowned). 6. Cover and simmer on low heat for about 15 minutes. Check to ensure the liquid doesn’t reduce too much; if needed, add a bit of water. 7. Once the livers are cooked, add salt and pepper to taste, and finally sprinkle with chopped fresh parsley. Rice: 8. In the meantime, prepare the rice. Peel and chop the small onion. 9. Put a bit of butter in a pot, add the chopped onion, and sauté briefly (until it becomes translucent). 10. Add the rice (previously rinsed in several waters). Stir for 1-2 minutes to coat it slightly with the butter and onion flavor. 11. Gradually pour in water (or chicken broth, if I have it). Just enough to cover the rice, and add more as needed, depending on how much it absorbs. I don’t add too much water at the beginning. 12. The rice is done when it has absorbed all the liquid and the grains are soft but not mushy. I taste it and turn off the heat when it seems right. Why I make this recipe often It’s a simple dish that doesn’t require much preparation or time spent by the stove. The ingredients are always on hand, they are inexpensive, and they fit any ordinary lunch. The rice can be made with water or broth, depending on what I have available. The livers don’t need to be cut or cleaned too much, which shortens the cooking time. Tips and Variations Tips 1. The livers should be washed and well-drained before putting them in the pan; otherwise, the oil will splatter or they won’t brown properly. 2. If you notice the sauce is reducing too quickly, add a few tablespoons of warm water during cooking. 3. Taste the rice during cooking and add liquid only as needed, to avoid it becoming mushy. 4. Adding parsley at the end keeps the fresh flavor. Substitutions 1. The oil for the livers can be sunflower oil or another neutral oil. 2. You can use water or chicken broth for the rice, depending on what you have. Broth adds more flavor. 3. If you don’t have butter, use oil for sautéing the rice, but butter adds a nicer touch. Variations 1. Instead of tomato juice, you can use diluted tomato paste. 2. You can add a little garlic to the sauce towards the end if you prefer. 3. If you want a different side dish, the livers also go well with mashed potatoes, although the classic recipe is with rice. 4. For more flavorful rice, you can add a bit of parsley or dill at the end. Serving Ideas 1. Serve immediately, with the livers over rice, sprinkled with extra parsley. 2. You can serve with some pickles or a simple seasonal salad on the side. Frequently Asked Questions 1. What kind of rice should I use for this recipe? Round-grain rice or plain supermarket rice, not long-grain or basmati. It’s important that it doesn’t break apart while cooking. 2. Should the chicken livers be cut before cooking or cooked whole? It depends on their size. If they are very large, I cut them once, but usually, I leave them whole for better texture. 3. Can I make the livers without tomato juice? You can, but they will have less sauce and the flavor will be different, more neutral. 4. Can I use red onion instead of yellow onion? Yes, if that’s what you have, but the flavor will be slightly sweeter. It doesn’t change the essence of the dish. 5. How do I know when the livers are fully cooked? The color should be uniformly light, not pink or reddish in the middle. If you cut them, the inside should not be bloody. Nutritional Values Estimated per serving (without excess liquid or fat): Calories: 350-400 kcal Protein: 18-22 g Carbohydrates: 32-38 g Fat: 15-18 g Values may vary depending on how much oil or butter you use, how much rice you add, and how much sauce remains at the end. Chicken livers are a good source of protein, but they also contain some cholesterol, while the rice provides the carbohydrate component. Storage and Reheating Chicken livers with rice last 1-2 days in the refrigerator in a covered container. I don’t recommend keeping them longer than that, as the livers change texture and flavor if stored too long. They can be reheated in the microwave or on the stove with a little water added if needed, but ideally, they should be eaten fresh. The plain rice keeps well separately and can be reused for other dishes if there are leftovers.

Chicken liver with a side of rice

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