Ingredienti
Riso0.5 kilogram- Onion, sliced2 pieces
- Garlic clove10 cloves
- Chicken liver, with gizzards0.5 kilogram
Pepe nero1 tablespoon
Sale1 tablespoon- Chicken broth cube1 cube
Spezie1 tablespoon- Water, for cooking the rice3.8 cups
Olio0.5 cup
Passi
- 1
Cut the liver and gizzards into small cubes.
5 minUtensili necessari:
Coltello - 2
In a bowl, combine the chopped onion and garlic, half a tablespoon of spices, salt, black pepper, and the chopped liver and gizzards. Mix well, cover, and refrigerate for half an hour.
30 minUtensili necessari:🍳Bowl - 3
After marinating, heat the seasoned mixture in a pot with oil and stir well until the liver and gizzards are cooked.
10 minUtensili necessari:
Pentola - 4
Remove the mixture from the heat and drain the oil, leaving the remaining oil in the pot for cooking the rice.
5 min - 5
After washing the rice well, add it to the same pot and stir for two minutes, then add water, half a tablespoon of salt, and the chicken broth.
5 min - 6
Add the spices and pepper, then the liver and gizzards mixture to the rice before it absorbs all the water. Cover the pot and let it simmer until the rice is cooked with the liver.
10 min
Fatti nutrizionali
Risoper 100gPepe neroper 100gSaleper 100gSpezieper 100gOlioper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.