Best 3 Portuguese Chicken Livers Rice Recipes

Embark on a culinary adventure to savor the tantalizing flavors of Portuguese chicken livers rice, a dish that embodies the essence of Portuguese cuisine. This delightful dish marries the richness of chicken livers with the comforting warmth of rice, creating a harmonious symphony of flavors that will captivate your taste buds. As you explore the nuances of this beloved recipe, you will discover the secrets to achieving the perfect balance of textures and flavors, ensuring an unforgettable dining experience.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Ingredients

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.

Tips:

Use fresh chicken livers: Fresh chicken livers have a mild flavor and tender texture, making them ideal for this dish.
Clean the chicken livers properly: Remove any connective tissue or green spots from the chicken livers before cooking.
Soak the chicken livers in milk: Soaking the chicken livers in milk helps to remove any bitterness and tenderize them.
Season the chicken livers well: Season the chicken livers with salt, pepper, and other spices to taste before cooking.
Cook the chicken livers over medium heat: Cooking the chicken livers over medium heat helps to prevent them from becoming tough.
Do not overcook the chicken livers: Overcooked chicken livers become tough and rubbery. Cook them just until they are cooked through, about 5-7 minutes.
Serve the chicken livers immediately: Chicken livers are best served immediately after they are cooked.

Conclusion:

Portuguese Chicken Livers with Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken livers are tender and flavorful, and the rice is cooked to perfection. This dish is sure to please everyone at the table.