Chicken liver with rice

Name: Chicken liver with rice - Gratiana O.
Ingredients: chicken liver; a handful of rice; salt; pepper; paprika; vegeta; tomato paste; parsley.

Meat - Chicken liver with rice by Gratiana O. - Recipia

Chicken liver with rice is one of the dishes I make when I want something quick and don’t feel like spending too much time in the kitchen. I love that it can be done simultaneously – while the rice is boiling, I cook the livers, and I don’t have to watch over everything the whole time. The recipe doesn’t require complicated ingredients and is easy to adjust if you need to modify the quantities. In the end, I serve everything with some pickles. Quick Info Total time: about 35-40 minutes Preparation time: 5 minutes Cooking time: 30-35 minutes Servings: 2 Difficulty: easy Recipe type: main dish, suitable for lunch or dinner Ingredients chicken liver (a portion for 2 people, about 350-400 g) a handful of rice (about 80-100 g) salt pepper sweet paprika (a little, to taste) vegetable seasoning (or another vegetable base, if you prefer) tomato paste (1-2 tablespoons) fresh parsley (a few sprigs) olive oil water Preparation Method 1. Put the rice to boil with a little water. You don’t need a large amount of water, just enough to cover the rice so it can boil, like for pilaf, not risotto. Keep it on low heat and stir occasionally to prevent sticking. 2. Meanwhile, place the livers in a pan with a little olive oil. I put them in directly without pre-cooking. Let them cook on medium heat for about 10 minutes. You can gently stir them after a few minutes to ensure even cooking. 3. After 10 minutes, add one or two cups of water, enough to cover the livers. Let it simmer until the liquid reduces. Depending on how much water you added and the type of pan, this will take between 10 and 15 minutes. 4. When the water has reduced almost completely, add salt, pepper, and tomato paste. Mix well and let it cook for another 2-3 minutes. The sauce should be thickened but not completely dry. 5. When the rice is cooked (the water has been absorbed, and the grains are soft but not mushy), add a tablespoon of olive oil, a pinch of vegetable seasoning, pepper, a little sweet paprika, and chopped parsley. Stir gently and remove from heat. 6. Serve the livers with sauce alongside the rice. Pickles go very well with this dish. Why I Make This Recipe Often For me, chicken livers with rice are practical when I need something filling and quick. It doesn’t involve complicated steps, and I can use any rice I have on hand. It remains a good option when I want to use fresh livers, and the basic ingredients are always in my pantry. Tips and Variations Tips Don’t leave the livers on the heat too long after adding the tomato paste, or they will toughen. If you see that the rice has absorbed all the water but isn’t cooked, add a little hot water. Substitutions Olive oil can be replaced with any vegetable oil if you don’t have anything else. If you’re not using vegetable seasoning, add a little extra salt and possibly some garlic powder. Tomato paste can be replaced with tomato purée, but reduce the amount so it doesn’t become too liquid. Variations You can add other greens to the rice if you have them on hand. The rice can be boiled with a little grated carrot if you want more texture. For a more intense flavor, you can add a bay leaf to the livers, but it’s not essential. Serving Ideas They pair best with pickles, especially cucumbers or green tomatoes. The rice can be placed under or beside the livers, depending on your preference. If you want, you can sprinkle fresh parsley when serving. Frequently Asked Questions 1. Should I wash the rice before boiling? Yes, rinse the rice in 2-3 cold waters to remove excess starch. It becomes less sticky. 2. Can I cook the livers without tomato paste? Yes, but the sauce will be less thick and will have a simpler taste, more like traditional pan-fried livers. 3. What type of rice is best? You can use whatever you have on hand – short grain, long grain, or even basmati. If you want a more cohesive texture, classic Romanian rice works well. 4. Can I add onion to the livers? You can, but the basic recipe doesn’t include it. If you want, sauté the onion before adding the livers, not after. 5. How long should the livers sit in water? Usually, 10-15 minutes are sufficient after adding water to the livers until the liquid reduces almost completely. Nutritional Values Estimated per serving: about 400-450 kcal Protein: 25-30 g Fat: 14-18 g Carbohydrates: 45-55 g These values are approximate. Calories may vary depending on the weight, type of rice, and amount of oil used. Storage and Reheating Chicken livers with rice can be stored in the refrigerator in a sealed container for 1-2 days. Reheat in the microwave or in a small pot on low heat, adding a tablespoon of water if the rice seems dry. The dish is not ideal for freezing. If there are leftovers, I use them for lunch the next day, but I don’t recommend storing them for longer.

Chicken liver with rice

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