Portuguese Chicken Livers Rice Recipes

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CHICKEN LIVERS PERI PERI



Chicken Livers Peri Peri image

This is a spicy but succulent dish of chicken livers with a chili and vinaigrette gravy. It contains brandy as the magic ingredient. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the gravy with the bread!

Provided by FAIRDINKUM

Categories     Meat and Poultry Recipes     Chicken

Time 2h30m

Yield 4

Number Of Ingredients 17

1 pound chicken livers, trimmed and cut into bite-size pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons crushed red pepper flakes
2 bay leaves
1 pinch salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ cup chicken stock
1 tablespoon brandy

Steps:

  • Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
  • Remove livers to a bowl, and reserve marinade.
  • Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes. Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy, and heat through.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.6 g, Cholesterol 399.3 mg, Fat 22.5 g, Fiber 1.4 g, Protein 20.3 g, SaturatedFat 5.6 g, Sodium 264.8 mg, Sugar 2.4 g

PORTUGUESE CHICKEN LIVERS & RICE



Portuguese Chicken Livers & Rice image

Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!

Provided by Pat McCardle

Categories     Beef Organ Meats

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3/4 lb chicken liver
3 tablespoons butter or 3 tablespoons margarine
salt and pepper
4 tablespoons olive oil
2/3 cup minced onion
1 clove garlic, minced
1 1/2 cups long-grain rice
3 cups chicken broth (canned okay)
3/4 cup tomato sauce (canned okay)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
  • Remove and season with salt& pepper, chop coarsely and put aside.
  • Heat the oil on medium heat.
  • Add onion and garlic and saute until soft.
  • Add rice, saute until rice just starts to take on a clear color.
  • Don't scorch the rice.
  • Add broth and tomato sauce.
  • Mix well and bring to a boil.
  • Add all other ingredients, except livers.
  • Cover& cook over med.
  • heat for about 10 minutes.
  • Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
  • Mix in the livers, stir,cover.
  • Cover and cook until the liquid is absorbed and the rice is cooked through.
  • Add more liqid if needed (a little water is okay).

PORTUGUESE PIRI PIRI CHICKEN LIVERS



Portuguese Piri Piri Chicken Livers image

If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.

Provided by Jean-Pierre Buys

Categories     Chicken Livers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 kg chicken liver
2 tablespoons olive oil
5 ml ground paprika
1 ml ground cloves
2 1/2 ml ground cumin
2 ml ground black pepper
1 bay leaf
5 ml table salt
5 ml ground birds eye peppers
1 onion
2 garlic cloves
125 ml white wine

Steps:

  • Saute the chopped onion and crushed garlic in olive oil in a large pan.
  • Add all ingredients except the wine & chicken livers.
  • Add Chicken livers and fry over medium heat until browned.
  • Add the white wine and simmer on gentle heat until done.
  • Serve with rice or bread.

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