Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
738
Calories
70g
Protein
20g
Fat
66g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. chicken gizzards
- 1/2 lb. chicken livers
- 4 Tbs. (1/2 stick) unsalted butter
- 2 large yellow onions, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 4 garlic cloves, minced
- 1/8 tsp. cayenne pepper, plus more, to taste
- Sea salt and freshly ground black pepper, to taste
- 2 cups chicken stock
- 1 cup long-grain white rice
- 6 green onions, white and light green portions, thinly sliced
- 1/3 cup minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes