Chicken Liver and Bacon Cajun-style Fried Rice
Ingredients (1 kilo)
| Amount | Measure | Name |
|---|---|---|
| 400.00 | g | Rice, parboiled |
| 200.00 | g | Back bacon |
| 5.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 1.00 | pc | Onion, thinly sliced |
| 1.00 | pc | Pepper, green deseeded and diced |
| 2.00 | pc | Celery, stalks , chopped |
| 5.00 | ml | KNORR Vegetable Bouillon Granules 6 x 1kg |
| 5.00 | ml | ROBERTSONS Cajun Seasoning 6 x 1kg |
| 5.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 1.00 | Pack | Chicken Livers , cleaned and halved |
| 320.00 | g | Beans, Red Kidney |
| 2.00 | pc | Onions, spring , chopped |
| 100.00 | g | Parsley, fresh , chopped |
| 5.00 | ml | KNORR Lemon Juice 6 x 2L |
Preparation
1. Cook rice, rinse with cold water, drain well and allow cooling.
2. Fry bacon, until crispy, add the bay leaf, onion, pepper, celery and season with the bouillon granules.
3. Add the Cajun spice and thyme and fry over medium heat whilst stirring until the veg has softened.
4. Add the roughly chopped chicken livers and fry until livers and vegetables have caramelized well.
5. Add the kidney beans and rice, stirring and scraping the goodness off the pan as you go.
6. Cook until the rice is piping hot. Add a dash of lemon juice, and stir in the freshly chopped salad onion and parsley.
7. Can be eaten cold, but best when eaten whilst piping hot.
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