I really don’t like this title, but apparently that’s what this dish called. Anyone have a different suggestion? I was looking for something to use up the remainder of the chicken livers, originally purchased for one of Wayne’s recipes. The first recipe we had was delicious, and so was this second one. If you haven’t had liver in a while (or ever), give it a try!
- 1/2 pound sausage crumbled
- 1/2 pound chicken livers chopped
- 1/2 pound mushrooms sliced
- 1/2 green (or red) pepper chopped
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper or to taste
- 2 cups chicken broth
- 1 cup rice
- Cook sausage, chicken livers, mushrooms, green peppers, onion and garlic together in a frying pan.
- Add seasonings. Simmer the meat mixture for about 30 minutes.
- Bring the broth to a boil in another saucepan. Stir in the rice. Reduce heat and cook until tender, about 25 minutes.
- Serve the meat mixture over the cooked rice. Garnish with some grated Mozzarella cheese if desired.
Note that all of the above amounts are approximate. This is a dish where I was “cleaning out the refrigerator” so I didn’t really measure ingredients. Also, we think adding some black beans to the mixture will taste great, so we’re going to try that with the leftovers.
It was really good with the beans added. Then we had an opened container of black beans to use before they spoiled! We had success with this recipe.