Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 1/2 pounds chicken livers
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 2 tablespoons butter or margarine
- 1 cup sliced onion
- 1/4 cup dry sherry
- 1 14-1/2- to 16-ounce can peeled whole tomatoes, chopped
- 2 teaspoons chicken bouillon granules
- 1/2 cup water
- 1/2 cup sour cream
- 3 cups hot cooked rice
- =
Directions
Cut chicken livers in half; wash and pat dry. Place flour, salt and pepper in plastic bag. Add livers, a few at a time, and shake to coat.
Heat butter in large skillet over medium heat; saute livers, turning to brown evenly. Add onion and sherry; stir to loosen brown particles. Add tomatoes, bouillon and water. Bring to a boil; stir. Reduce heat and simmer 10 minutes. Remove from heat and stir in sour cream. Serve over hot rice.