Directions:
- In a Dutch oven over medium heat, place chicken livers in water and boil until done, about 30 minutes, skimmming off any fat. Reserve cooking liquid; cool and dice livers and set aside.
- In a 10-inch cast iron skillet, melt butter and sautee rice until brown. Add onions, garlic, celery, bell pepper and parsley; cook until tender.
- Heat chicken livers in original water and add rice. Water should cover rice to a depth of one inch; add more water if necessary.
- Bring to a boil and cook until the water has almost evaporated. Stir, cover and cook over low heat for about 25 minutes. Remove from heat and letstand for about 10 minutes. Stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.62 Kcal (1753 kJ) | ||
| Calories from fat | 174.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 30% | |
|---|---|---|---|
| Cholesterol | 252.15mg | 84% | |
| Sodium | 527.92mg | 22% | |
| Potassium | 235.45mg | 5% | |
| Total Carbs | 48.45g | 16% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 11.63g | 23% | |
| Vitamin C | 35.7mg | 59% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 17.3mg | 96% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 128.86 Kcal (540 kJ) | ||
| Calories from fat | 53.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 30% | |
|---|---|---|---|
| Cholesterol | 77.62mg | 84% | |
| Sodium | 162.5mg | 22% | |
| Potassium | 72.47mg | 5% | |
| Total Carbs | 14.91g | 16% | |
| Sugars | 0.86g | 11% | |
| Dietary Fiber | 0.6g | 8% | |
| Protein | 3.58g | 23% | |
| Vitamin C | 11mg | 59% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 5.3mg | 96% | |
| Calcium | 14.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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