Nigerian Dirty Rice

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It rained cats and dogs and it was yucky outside. Gracie face was hanging out with me, but she had gone to sleep, so I decided to do something with the chicken livers that I had defrosted. I had wanted to do a sauce, but I was too tired and too “lazy” to even worry so I went ahead and boiled some rice and did a quick stir fry.

As a woman with children, sometimes I just want something quick, a one pot and no mess dish to make the day easier. I had some reservations about the kids liking this recipe, but they cleaned their plates. I was besides myself with laughter. I laughed so hard and asked “you guys liked it?” and they replied “Yummy”

I remember growing up in Nigeria, liver was a huge part of our diet. In fact we ate the insides of most animals we butchered. We made stews and pepper soups out of livers; little did I know that livers were very healthy. Not only are they lean, they are full of vitamins and essential minerals. While I was even pregnant with my ajebutters, I ate a lot of liver to help with my iron level. So making this dish was not really strange nor was it new as I already knew how to use livers

As an amateur photographer, the pictures do not even do this dish justice.

Not only is this dish a very easy comfort food for tired days, it is a one pot deliciousness

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Nigerian Dirty Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 cups of cooked regular long grain rice
  • ½lb of chicken livers
  • 1 cup mixed vegetables
  • onion(a small half)(chopped or sliced)
  • 1-2 habanero pepper or ata-rodo(crushed)
  • 2 garlic cloves(grated)
  • ½ inch of ginger(grated)
  • ½tsp curry
  • ½tsp thyme
  • 3 tbsps. oil(you may not use all)
  • ½ a cup of water
  • bouillon or 3tbsps soy sauce
  • salt to taste
Instructions
  1. Wash and pat the liver dry; then season with salt
  2. Heat up a tbsp. of oil in a wok. Pour in the onions and garlic. Sauté until the onion is almost translucent and the garlic and ginger is fragrant. Pour in the vegetables and sauté for about two minutes then pour into a bowl or plate. If there is still oil left in the pan, add a little bit more from the left over 2tbsps and pour in the livers. Stir fry until well browned; then pour in about ½ a cup of water or meat stock and cook until the water evaporates and the liver is cooked though. Pour in the soy sauce or bouillion along with the rice and vegetables. Stir to combine and season with the curry, thyme, a little salt(if needed) and the habanero; then set aside

 

4 comments

  1. Kunle lawal says:

    Chidinma Okpara the official cook to Nutri C party is a highly resourceful chef and as her blog is named lazy is a tag for the ease she does things..She’s my favorite chef anyday apart from madam (Chidinma Okpara you know I no fit misyarn lol)

  2. Francis Addy says:

    Nma you are really doing a great here, keep it up. Stumbled upon ur post in IG sha. Please what’s chicken liver? Am a Nigerian o lol bike explain that part. Thanks

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