Chicken and Rice Recipes

Chicken Livers Baked with Rice

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Yield: 6 servings


  • 3/4 pound chicken livers
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 4 tablespoons butter
  • 3 tablespoons minced onion
  • 3 tablespoons finely chopped celery
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 teaspoon minced parsley


  1. Sprinkle chicken livers with salt and pepper.
  2. Shake livers in small amount of flour in paper bag.
  3. Brown livers quickly in butter in hot skillet. Place in six-cup casserole dish.
  4. Sauté onion, celery and rice in butter remaining in skillet until slightly browned.
  5. Add chicken broth. Stir well.
  6. Add parsley.
  7. Pour mixture over chicken livers. Cover tightly.
  8. Bake at 350 degrees F for 30 minutes, or until rice is tender and has absorbed liquid.
  9. Add more salt if needed.

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