Easy

Rice with chicken livers and potatoes

Name: Rice with chicken livers and potatoes
Prep time: 34 min
Cook time: 40 min
Total time: 74 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Rice (dry); 650 g Chicken livers (trimmed; reserve about 160 g for coating); 400 g Potato; 15 g Garlic (12 g rice,3 g coating); 100 ml White wine; 1000 ml Chicken stock; 60 g Breadcrumbs; 90 ml Extra virgin olive oil (Estimated amount consumed: 60 ml rice,30 ml frying absorption; extra frying oil); 6 g Parsley (3 g garlic paste,3 g coating); 0.6 g Bay leaf (2 leaves); 0.5 g Black pepper; 3 g Salt

Total time1 h 14 min Preparation 30 min · Cooking 40 min · Resting 4 min

Preparation excluding the indicated waiting: 30 min · Cooking: 40 min · Resting: 4 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

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Rice with chicken livers and potatoes. Livers can spit; dry them and use a splatter screen. Do not leave the centres raw.

Jump to steps

30 minpreparation excluding indicated waiting

40 mincooking

4 minResting

4servings

3.276 kcalwhole recipe

819 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 14 min Preparation 30 min · Cooking 40 min · Resting 4 min

Preparation excluding indicated waiting: 30 min · Cooking: 40 min · Resting: 4 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Rice dish 1 to 2 hours Spanish

Allergens

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Diet

Omnivorous

Dish type

Rice dish

Meal

Lunch

Preparation

Boiling

Appliances

CasseroleMortar and pestleFood thermometer

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Peel and thinly slice the potatoes. Fry in a saucepan with 60 ml oil for six to eight minutes. Remove and reserve.
Trim sinews and fat from the livers. Reserve four, about 160 g, for coating. Chop the rest, add some salt and black pepper and sauté in the saucepan for two minutes. Return the potatoes.
Crush four garlic cloves with three grams parsley in a mortar. Add wine and pour over the livers. Boil for two minutes and add bay leaves, rice and hot stock.
Cook for four minutes over high heat and 14 over low heat until the rice is tender and livers cooked. Remove from the heat, cover with a clean cloth and rest for four minutes.
Mix breadcrumbs with the remaining chopped garlic and three grams parsley. Halve the reserved livers, season and press into the breadcrumbs to coat.
Fry in hot oil on both sides until golden and fully cooked, about five to seven minutes depending on thickness. Check 75°C at the centre with a thermometer. Drain and serve two pieces on each plate of rice.