Chicken Livers with onions and rice are so delicious. Folks seem to either love them or hate them. If you hated them as a child, you may find you love them as an adult. Our taste buds change as we mature.
Liver is an excellent health food, low in fats and calories.
It contains high amounts of iron minerals, and vitamin A.
It also contains calcium, phosphorus, potassium, vitamins B1, B2 and C.
This is full of flavor at low budget cost plus a quick and easy old fashioned recipe.
1 1/2 cups uncooked rice
3 1/2 cups water
1/2 teaspoon salt
3 cups peanut oil*
2 lbs. chicken livers
2 cups self-rising flour
1/2 teaspoon salt
1/2 teaspoon black pepper (optional
2 large onions peeled and sliced
*other vegetable oils may be substituted
Bring water to boil in a saucepan on high heat. Add 1/2 teaspoon salt and rice. Cover and reduce heat to low. Simmer 20 minutes.
While rice is cooking, prepare livers. Heat oil in a skillet over medium heat until a small piece of bread will sizzle when dropped into the hot oil. If using an electric skillet preheat it to 350 F.
While oil is heating, put flour into a mixing bowl. Stir in pepper. Sprinkle salt on livers and coat well.
Add to hot oil, one at a time to prevent sticking together. Fry uncovered about 6 minutes on one side, turn and fry about 6 minutes on the other side until done.
To test for done, stick livers with a fork or the tip of a small knife and look inside. When the pink inside color is gone, they are done. Remove from hot oil, drain slightly, and place on top of cooked hot rice in a warm serving dish.
Pour oil from skillet except enough to coat the bottom. Add onions. Cover and cook a few minutes until they are tender to your liking. Remove and drain well before serving.
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