Portuguese Chicken Livers Rice
Discover the rich, comforting flavors of Portuguese Chicken Livers Rice, a rustic and hearty dish that celebrates the boldness of classic Portuguese cuisine. Tender chicken livers are seared to perfection and simmered in a robust blend of garlic, onion, tomatoes, and aromatic spices like paprika and cumin. Infused with white wine and chicken stock, every grain of long-grain rice absorbs the vibrant, savory essence of the sauce, creating a dish that is as flavorful as it is satisfying. Finished with a sprinkle of fresh parsley, this one-pot meal is not only easy to make but also perfect for a cozy family dinner or a weeknight treat. Ideal for liver lovers and adventurous foodies alike, this Portuguese favorite brings a taste of tradition straight to your table.
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Recipe Information
Ingredients
- 500 grams Chicken livers
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 2 pieces Bay leaves
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 125 milliliters White wine
- 1 cup Long-grain rice
- 2 cups Chicken stock
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the chicken livers under cold water, trim any connective tissue, and pat them dry with paper towels. Set aside.
Heat the olive oil in a heavy-bottomed pot or deep skillet over medium heat.
Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes.
Stir in the chopped tomatoes, bay leaves, paprika, and ground cumin. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down into a sauce.
Add the chicken livers to the pan and sear them on all sides until lightly browned, about 5 minutes.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Stir in the rice and mix well to coat it in the flavorful sauce.
Add the chicken stock, salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer the rice for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during the cooking process.
Once the rice is cooked, remove the pot from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, sprinkle with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1618 mg | 539% | |
| Sodium | 7895 mg | 343% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 22.7 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 292 mg | 22% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
