Chicken liver casserole
Cut off the gallbladder from the chicken livers, cut the liver into 2-3 pieces and lightly fry in oil with finely chopped onions. Rinse the rice, dry it, fry in oil, add tomato infusion or finely chopped tomatoes, salt, stir, pour hot water, close the lid tightly and put on low heat for 1 hour. Then put half of the rice in a frying pan, put the liver on the rice, put the remaining rice on top, sprinkle with grated cheese, pour over with butter and bake in the oven.
| Products |
| chicken liver |
400 |
r |
| rice |
1 |
glass |
| bulbs |
1 |
PCS. |
| oil |
6 |
Art. spoons |
| tomato paste |
0.5 |
Art. spoons |
| water |
2 |
glasses |
| salt |
|
taste |
|
|
