Rice with chicken livers and vegetables for 6 people
Ingredients
100 grams chicken fat or margarine
10 a 12 chicken livers
250 grams carrots
2 medium onions
Small bunch of parsley
300 grams of rice
1 liter chicken broth or water
3 teaspoons turmeric yellow root powder
Pepper and salt
some garlic or garlic powder
2 large tomatoes
Instructions
1 make the chicken fat in the pan hot and fry the chickens livers.
2 cut them into nice pieces.
3 Grate the carrots and slice the onions and parsley finely.
4 Add this to the rest of the chicken fat in the pan and bake everything for 5 minutes. The onions should not become brown.
5 Add the remaining ingredients, except the tomatoes, and put the chickens livers in the pan again.
6 put the lid well on the pan and let it simmer gently until the rice has absorbed all the liquid. The whole must not be dried.
7 peel the tomatoes, cut into pieces and add them to the hot rice.
Tip: Use a thick-bottomed casserole and a well-balanced lid.
100 grams chicken fat or margarine
10 a 12 chicken livers
250 grams carrots
2 medium onions
Small bunch of parsley
300 grams of rice
1 liter chicken broth or water
3 teaspoons turmeric yellow root powder
Pepper and salt
some garlic or garlic powder
2 large tomatoes
Instructions
1 make the chicken fat in the pan hot and fry the chickens livers.
2 cut them into nice pieces.
3 Grate the carrots and slice the onions and parsley finely.
4 Add this to the rest of the chicken fat in the pan and bake everything for 5 minutes. The onions should not become brown.
5 Add the remaining ingredients, except the tomatoes, and put the chickens livers in the pan again.
6 put the lid well on the pan and let it simmer gently until the rice has absorbed all the liquid. The whole must not be dried.
7 peel the tomatoes, cut into pieces and add them to the hot rice.
Tip: Use a thick-bottomed casserole and a well-balanced lid.