Name: Cajun Chicken Liver Rice
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves 4
Ingredients: 750 ml/26 fl oz/3 cups Chicken Stock or ready-made stock; salt and freshly ground black pepper; ¼ tsp cayenne pepper; hot pepper sauce, to serve; 2 garlic cloves, finely chopped; 500 g/1 lb 2 oz fresh or defrosted, frozen chicken livers, trimmed and halved; chopped parsley leaves, to serve; 2 tsp dried thyme; 2 green peppers, halved lengthways, deseeded and finely chopped; 280 g/10 oz/1½ cups easy-cook white rice; 2 tbsp sunflower oil, plus extra if needed; 2 celery sticks, finely chopped; 4 spring onions, finely chopped, plus extra to serve; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 55

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

2 tbsp sunflower oil, plus extra if needed
2 celery sticks, finely chopped
2 green peppers

Method

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the celery, peppers and onion and fry, stirring, for 2 minutes. Add the spring onions, garlic, thyme and cayenne pepper and fry for a further 5–7 minutes until the onions are softened and starting to turn golden.

Add the chicken livers to the pan, adding extra oil if necessary, and fry until they are bro