Making Chicken Livers with Tomatoes and Rice (Pipis com Arroz) is so easy. Ever wonder what to do with chicken livers besides adding them to stuffing or making a giblet gravy or chicken liver pate? Chicken livers with rice makes a great lunch or serve as a starter without rice. The sauce is wonderful to dip artisan or Portuguese bread into. Any leftovers can be pureed into a flavorful spread for crackers or toasted bread rounds or mix in with scrambled eggs.
- 2 tablespoon olive oil
- 1 medium onion coarsely chopped
- 2 large cloves garlic, finely chopped
- 1 bay leaf
- 1 teaspoon tomato paste (optional)
- ½ cup fresh chopped tomato, with some of the juices and seeded
- 1 pound coarsely chopped chicken giblets, trimmed of any gristle or fat
- 2 cups water
- 1 teaspoon coarse salt
- 1 cup long grain rice or elbow pasta
- ½ cup finely chopped parsley
- Heat the olive oil in a large skillet over medium- high heat and sauté onions until translucent.
- Toss in the garlic and bay leaf. Give it a stir and cook until the garlic becomes aromatic, about 30 seconds.
- Stir in the tomato, reduce the heat to medium and cover. Continue to cook for 5 to 10 minutes until the tomatoes are soft and married into the onions. Add the tomato paste, if using. If you are using tomato paste, make sure it is dissolved well into the sauce.
- Pour in the water and bring to a boil over medium-high heat. Stir in the salt and the rice. When the rice is almost done, add the chicken livers with the parsley and continue cooking until the rice is completely done, about 15 minutes. If you use the stomach and heart, they will need to be added earlier, in step 3 to ensure tenderness. Transfer to a serving dish and serve with olives, your favorite white wine and bread.