Salvadorean rice and chicken

Recipe in Chronicling America
Printable Recipe (PDF)

Ingredients

  • 2 cups rice
  • coarse salt
  • 5 cups of hot water
  • 1 bay leaf
  • 1 lemon husk
  • lemon juice
  • 6 poultry livers
  • lard
  • 1/2 onion thinly cut
  • 1 glass of marsala wine
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 pinch of cinnamon
  • 2 teaspoons rice starch
  • 1 cup warm milk

Directions

  1. Put in a clay pot the rice with the salt, water, bay leaf, a piece of lemon peel and a little lemon juice.
  2. Let the uncovered rice cook for 15 minutes.
  3. Remove it from the heat and leave it warm inside the oven, semi-open to dry and open the grain. Save on the side.
  4. Apart, in a pan, put plenty of butter and fry the poultry livers ( clean and washed in milk) in it.
  5. When they begin to brown, add the onion, wine and seasonings
  6. Slide the rice starch into the milk and thicken it to lightly thicken the sauce.
  7. Stir gently to mix everything well.
  8. This preparation should be made at medium temperature so that the livers do not harden.
  9. Present in a large dish, placing the liver sauce in the center and the rice as a border.
newspaper recipe of Salvadorean rice and chicken