Ingredientes
Arroz0.5 kilogram- Onion, sliced2 pieces
- Garlic clove10 cloves
- Chicken liver, with gizzards0.5 kilogram
Pimenta preta1 tablespoon
Sal1 tablespoon- Chicken broth cube1 cube
Especiarias1 tablespoon- Water, for cooking the rice3.8 cups
Óleo0.5 cup
Passos
- 1
Cut the liver and gizzards into small cubes.
5 minutosUtensílios necessários:
Faca - 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 minutosUtensílios necessários:🍳Bowl - 3
After marinating, heat the seasoned mixture in a pot with oil and stir well until the liver and gizzards are cooked.
10 minutosUtensílios necessários:
Panela - 4
Remove the mixture from the heat and drain the oil, leaving the remaining oil in the pot for cooking the rice.
5 minutos - 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 minutos - 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 minutos
Fatos nutricionais
Arrozpor 100gPimenta pretapor 100gSalpor 100gEspeciariaspor 100gÓleopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.