Chicken Livers On Rice (A Memory Of My Mum'S Recipe

Name: Chicken Livers On Rice (A Memory Of My Mum'S Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 500 g chicken livers (chop 2cm pieces, discard vein); 3 garlic cloves (fat ones, crushed); 2 chilies (finely chopped); 1 tablespoon butter; 1 tablespoon olive oil; 1/4 cup sherry wine or 1/4 cup port wine; 400 g tomato paste; 2 cups water; 2 bay leaves; 1 tablespoon oregano; Rice; 2 cups boiling water; 1 cup basmati rice; 1 teaspoon butter

Servings: persons

Sauce
500 g chicken livers (chop 2cm pieces, discard vein)
3 garlic cloves (fat ones, crushed)
2 chilies (finely chopped)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup sherry wine or 1/4 cup port wine
400 g tomato paste
2 cups water
2 bay leaves
1 tablespoon oregano
Rice
2 cups boiling water
1 cup basmati rice
1 teaspoon butter

1
Melt butter and oil in a large frypay on a medieum high heat.
2
When just melted add chilli and crushed garlic.
3
Allow to bubble until the garlic smells good.
4
Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
5
Add sherry to the pan and simmer until reduced by half.
6
Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
7
Simmer gently while rice cooks.
8
Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
9
Rice:
10
Put kettle on so you have boiling water before adding to the pot.
11
In a medium pot place the rice, boiling water and butter.
12
Put lid on pot and bring to boil ( it won't take long).
13
Leave the lid on and drop the heat to a slow bubble.
14
Cook for 20 minutes without removing the lid.
15
Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.

1640

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce, 500 g chicken livers (chop 2cm pieces, discard vein), 3 garlic cloves (fat ones, crushed), 2 chilies (finely chopped), and more.

Yes, Chicken Livers On Rice (A Memory Of My Mum'S Recipe) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Livers On Rice (A Memory Of My Mum'S Recipe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions