Rice with chicken liver, celery and green pepper
4 servings
15 minutes
This aromatic and rich European recipe combines tender chicken liver, crispy bacon, and juicy vegetables with airy rice soaked in chicken broth. Cajun spices add a spicy depth of flavor, making the dish warming and hearty. The origins of such a combination can be found in traditional French and Italian cuisines, where offal is used to create complex flavor compositions. This rice is perfect for a cozy family dinner or special occasions, delighting with its harmony of textures and balanced taste.
1
Prepare the rice as instructed, but replace one third of the water with chicken broth (for example, if the instructions say 3 cups of water for 1.5 cups of rice — use 2 cups of water and 1 cup of broth). Cook the rice until done, remove from heat, and let it sit covered for 5 minutes. Then add a tablespoon of olive oil and stir.
- Long-grain rice: 1.5 glass
- Water: 2 glasss
- Chicken broth: 2 glasss
- Olive oil: 3 tablespoons
2
Meanwhile, in a deep skillet, fry the finely chopped bacon in 1 tablespoon of olive oil until crispy. Add the minced meat, increase the heat, and brown while stirring. Then add the finely chopped celery, bell pepper, and onion. Sauté lightly over medium heat while stirring, and immediately add the minced chicken liver (you can chop it very finely or process it in a food processor). Fry for a few more minutes.
- Bacon: 3 pieces
- Olive oil: 3 tablespoons
- Ground pork: 230 g
- Celery stalk: 2 pieces
- Green sweet pepper: 0.5 piece
- Onion: 0.5 head
- Chicken liver: 100 g
3
Pour in the remaining broth and let it simmer slightly. Then add the Cajun spices, increase the heat, and let most of the broth evaporate.
- Chicken broth: 2 glasss
- Cajun seasoning: 1 tablespoon
4
Then add the rice, stir, and remove from heat.
- Long-grain rice: 1.5 glass
5
Mix in the chopped green onions and serve.
- Spring onion with bulb: 2 pieces
