Best 3 Portuguese Chicken Livers Rice Recipes
In the realm of culinary delights, Portuguese cuisine stands out with its vibrant flavors and distinct ingredients. Among its many beloved dishes, Portuguese chicken livers with rice is a true gem that captivates taste buds with its rich and savory taste. This delectable dish, also known as Frango com Arroz de Miúdos, is a harmonious blend of tender chicken livers, aromatic rice, and a medley of vegetables, all infused with the warmth of Portuguese spices.
The preparation of Portuguese chicken livers with rice is a culinary journey that begins with carefully selected chicken livers, seasoned to perfection with a blend of garlic, paprika, and piri piri. These succulent morsels are then sautéed until golden brown, releasing their irresistible aromas. As the chicken livers bask in their flavorful embrace, a fragrant trinity of onion, garlic, and bay leaves sizzles in a separate pan, creating a foundation of savory goodness.
Next, plump and fluffy rice, the quintessential accompaniment to many Portuguese dishes, is introduced to the aromatic sautéed mixture. A generous splash of white wine deglazes the pan, releasing a symphony of flavors that permeate the rice grains. A rich tomato sauce, infused with the essence of ripe tomatoes and herbs, is then carefully poured over the rice, enveloping it in a vibrant red hue. The pot simmers gently, allowing the flavors to meld and harmonize, creating a tantalizing aroma that fills the kitchen.
While the rice and chicken livers dance in their flavorful symphony, a medley of vegetables adds a vibrant touch to the dish. Tender green beans, crunchy bell peppers, and plump peas mingle together, contributing their unique textures and flavors. The vegetables are lovingly tossed in a flavorful combination of olive oil, garlic, and paprika, acquiring a delightful golden hue.
As the dish nears completion, the sautéed chicken livers make their triumphant return, reuniting with the rice and vegetable medley. The pot is gently shaken to ensure an even distribution of the ingredients, creating a cohesive and visually appealing dish. A final touch of chopped parsley adds a burst of freshness and color, completing this culinary masterpiece.
PORTUGUESE RICE
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
- Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.
PORTUGUESE PIRI PIRI CHICKEN LIVERS
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
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.
MOM'S PORTUGUESE STYLE CHICKEN AND RICE
Everyone who tries this loves this dish. This is an old family favorite...even my German husband says this is his favorite dish!
Provided by Lou Ann Marques
Categories Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Put chicken in pan and cover with water (or chicken broth if you prefer), then add all remaining ingredients except the rice. Bring to boil, then simmer until chicken is tender. Remove chicken from cooking liquid and add rice( If it looks as though you have too much liquid, remove some and set aside--add to rice if needed later). When rice is cooked, return chicken to pan and toss with cooked rice. Most of the cooking liquid should be absorbed. Serve with tossed salad.
Tips:
- Select fresh chicken livers: Choose chicken livers that are plump, smooth, and free from blemishes or discoloration. Fresh chicken livers should have a mild, slightly sweet smell.
- Clean the chicken livers properly: Rinse the chicken livers under cold water and remove any visible fat or connective tissue. To remove the bitter taste, soak the chicken livers in milk for 15-20 minutes before cooking.
- Use a variety of seasonings: Portuguese chicken livers are typically seasoned with a combination of garlic, paprika, cumin, oregano, and bay leaves. You can also add other herbs and spices to your taste, such as thyme, rosemary, or chili powder.
- Cook the chicken livers over medium heat: Cooking the chicken livers over high heat will make them tough and dry. Instead, cook them over medium heat until they are cooked through but still slightly pink in the center.
- Serve the chicken livers with rice: Portuguese chicken livers are traditionally served with rice. You can use any type of rice you like, such as white rice, brown rice, or basmati rice.
Conclusion:
Portuguese chicken livers are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The combination of tender chicken livers, flavorful seasonings, and fluffy rice makes this dish a perfect meal for any occasion. Whether you are a seasoned cook or a beginner, you will be able to make this dish with ease. So next time you are looking for a quick and tasty meal, give Portuguese chicken livers a try!
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