Chicken Liver with Rice and Vegetables – Easy and Nutritious
A wholesome, one-pan Chicken Liver Recipe with Rice and Vegetables that’s naturally gluten-free, rich in iron, and full of comforting flavour. Inspired by my Bulgarian roots and my mum’s Easter “drobeno” recipe, this lighter chicken version combines creamy Arborio rice, sweet carrots, tender kale, and savoury liver baked together in nourishing homemade stock.
Equipment
Ingredients
- 400 g Chicken liver raw and cleaned of tendons (preferably organic or free-range)
- 200 g Arborio rice arborio
- 3 medium Carrots finely chopped
- 1 large Onion chopped
- 150 g Kale chopped and massaged with salt (preferably organic)
- 1 tbsp Rice bran oil or olive oil
- 15 g Ghee butter 1 knob (grass-fed, lactose-free)
- 600 ml Chicken stock homemade or low-sodium store-bought
- 1 tsp Salt sea, pink, to taste
- ½ tsp Black pepper freshly ground
Instructions
- Preheat the oven at 190°C (375°F).
- Clean and trim the chicken liver.
- Chop the onion and carrots finely.
- Wash and massage the kale with a pinch of salt to soften it.
- Sauté vegetables: In a large ovenproof dish, heat the rice bran oil and ghee over medium heat. Add the onion, kale and carrots and sauté for 3–4 minutes until softened.
- Seal the liver: Add chicken liver to the pan and cook for 3–5 minutes, just enough to seal the surface and lock in the juices.
- Add the rice: Stir in the rice, coating it well with the pan juices.
- Pour in the stock: Add the chicken stock, season with salt and pepper, and stir gently.
- Bake for about 45 minutes, or until the rice has absorbed the liquid and turned creamy.
- Rest: Remove from the oven and let it rest for 10 minutes before serving.
Notes
Choosing the best liver: Whenever possible, opt for organic or free-range chicken liver.
Why Arborio rice? It creates a naturally creamy texture as its starch releases while baking, absorbing all the stock and flavours.
Homemade stock matters: It enhances the depth of flavour while adding minerals and collagen for gut health.
Perfect kale texture: Massaging kale breaks down its cellulose, making it more tender and less bitter.
Dairy-free alternative: Replace ghee with 1 extra tablespoon of rice bran oil or cold-pressed olive oil.
YourDani x x
Nutrition
Calories: 410kcalCarbohydrates: 44gProtein: 26gFat: 14gFiber: 5gIron: 12mg
Tried this recipe?Let us know how it was!
