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Categories:
chicken livers canola oil ground pork salt ground pepper chili powder chicken stock onion stalks celery garlic pepper green onions parsley rice
Viewed: 49 - Published at: 7 years agoIngredients
- 1/2 cup chicken livers (8 to 10 medium livers)
- 2 tablespoons canola oil
- 1/4 pound ground pork
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon chili powder
- 1 1/2 cups chicken stock, divided
- 1 small onion, finely chopped (about 3/4 cup)
- 2 stalks celery, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1 jalapeno pepper, finely chopped
- 3 green onions, chopped (about 1/3 cup)
- 2 tablespoons chopped fresh parsley
- 3 cups cooked rice
Method
- Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.
- Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.
- Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.
