This delicious rice was one my mother would make often. It is similar to another Portuguese rice, Arroz de miúdos, that uses all of the chicken's giblets.
I use turmeric to give the rice this gorgeous yellow colour. I hope you enjoy it as much as I do.
Chicken Liver Rice ❦ Arroz de Figado de Frango
200 g. Chicken livers, whole
60 g. Chorizo or bacon, diced
240 g. Long grain rice, such as Uncle Ben's brand ( aka. parboiled or easy cook rice)
600 ml. Hot water
80 ml. Extra virgin olive oil
2 Chicken stock cubes
1 Medium onion, diced
1-2 Bay leaves
50 ml. Port wine or cream (sweet) sherry
1 tbsp. Red or white wine vinegar
1/2 tbsp. Tomato paste concentrate
1 tsp. Turmeric
1/2 tsp. Celery salt
1/2 tsp. Sweet paprika
1/2 tsp. Garlic powder
1/2 tsp. Italian seasoning blend
1/2 tsp. Ground ginger
1/2 tsp. Crushed red pepper flakes, optional
Handful of fresh flat leaf parsley, leaves and stalks separated and finely chopped
Add the stock cubes to the hot water to dissolve.
In a wide, high sided pan on a medium/high heat. Add olive oil, onions, bay leaves, chorizo, and parsley stalks. Sauté until onion is translucent. Add livers and let sauté a few seconds, stirring.
Lower heat to low. Add the spices and tomato paste, stir to incorporate and then add port wine to deglaze pan. Add rice, and the hot chicken stock. Stir and add the vinegar.
Cover and let simmer on low heat for 16-18 minutes. Halfway through cooking, I like to remove one or two livers at this point, cut them up, and throw them back in. Taste the sauce at this point and add more salt if needed. I usually don't as the stock cubes are salty enough. They are easier to cut once they've cooked a bit.
Once cooked, throw in reserved chopped parsley leaves and stir. Serve immediately.