Spicy Rice Porridge with Sausage and Chicken Liver
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Rice - 7.1 oz
- Semi-Smoked Sausage - 10.6 oz
- Onion - 3 heads
- Clarified Butter - 1.8 oz
- Vegetable Oil - 2 fl oz
- Tomatoes - 4 pieces
- Green Peas - 3.5 oz
- Orange Bell Peppers - 4 pieces
- Chicken Liver - 7.1 oz
- Chicken Broth - 1 qt
- Saffron - ½ teaspoon
- Ground Black Pepper - to taste
- Salt - to taste
- Pork Blood - 7.1 oz
Step by Step guide
Step 1
Rinse the meat and cut it into small pieces.
Step 2
Cut the sausage into cubes.
Step 3
Peel, wash, and chop the onion.
Step 4
Wash the tomatoes and cut them into wedges.
Step 5
Rinse the liver, pat dry, and chop finely.
Step 6
Wash the bell peppers, roast them in the oven, peel off the skin, remove the stems and seeds, and cut into strips.
Step 7
Heat the clarified butter in a deep skillet, lightly fry the meat with the sausage and half of the onion, add the liver, and fry for another 3 minutes.
Step 8
Add the tomatoes to the skillet, pour in 250 ml of broth, and simmer for 15 minutes.
Step 9
Rinse the rice and sauté it in a pot with the remaining onion in heated vegetable oil until translucent.
Step 10
Pour the remaining broth into the pot and cook the rice for 20 minutes.
Step 11
Preheat the oven to 392°F.
Step 12
Mix the rice with peas, the stewed meat mixture, bell peppers, and saffron, season with salt and pepper, place in a clay pot, and bake in the oven for 10 minutes.
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