Chicken Liver on a Bed of Rice
Chicken Liver on a Bed of Rice is a traditional Hungarian dish that is quick to prepare yet filling and flavorful. The liver, seasoned with marjoram and Hungarian sweet paprika, harmonizes perfectly with the fluffy cooked rice, which beautifully absorbs the juicy, onion-based sauce. As the onion and garlic sizzle in the pan, the aromas instantly whet your appetite. The tender texture of the chicken liver and the combination of bell pepper and tomato give this dish its rich and homestyle flavor. This dish is an ideal choice if you want to prepare a quick and nutritious lunch or dinner. Served with fresh parsley, pickles, or fresh vegetables, you get an even tastier and more balanced meal.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Clean the chicken liver and cut it into smaller pieces. Dice the onion, mince the garlic, and dice the bell pepper and tomato.
2
Heat the sunflower oil in a skillet over medium heat. Sauté the onion until translucent.
3
Add the garlic, bell pepper, and tomato. Cook for 3-4 minutes, stirring occasionally.
4
Sprinkle with Hungarian sweet paprika, then add the chicken liver. Mix well to combine. Season with salt, pepper, and marjoram.
5
Cook the chicken liver over medium heat for 7-8 minutes, until browned on all sides and cooked through. Be careful not to overcook, or it will become dry.
6
Meanwhile, cook the rice: bring 600 ml of water to a boil, add a pinch of salt, then pour in the rice. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed.
7
Once the rice is cooked, divide it among plates and top with the juicy chicken liver.
8
Garnish with fresh parsley or serve with pickles, if desired.
