Directions:
- Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.
- Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.
- Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1864.27 Kcal (7805 kJ) | ||
| Calories from fat | 1082.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.3g | 185% | |
|---|---|---|---|
| Cholesterol | 498.73mg | 166% | |
| Sodium | 4546.95mg | 189% | |
| Potassium | 1765.14mg | 38% | |
| Total Carbs | 139.04g | 46% | |
| Sugars | 17.9g | 72% | |
| Dietary Fiber | 14.25g | 57% | |
| Protein | 56.65g | 113% | |
| Vitamin C | 48.5mg | 81% | |
| Iron | 15.4mg | 86% | |
| Calcium | 135mg | 14% | |
| Amount Per 100 g | |||
| Calories | 145.61 Kcal (610 kJ) | ||
| Calories from fat | 84.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 185% | |
|---|---|---|---|
| Cholesterol | 38.95mg | 166% | |
| Sodium | 355.14mg | 189% | |
| Potassium | 137.87mg | 38% | |
| Total Carbs | 10.86g | 46% | |
| Sugars | 1.4g | 72% | |
| Dietary Fiber | 1.11g | 57% | |
| Protein | 4.42g | 113% | |
| Vitamin C | 3.8mg | 81% | |
| Iron | 1.2mg | 86% | |
| Calcium | 10.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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