One Pot Bacon Rice with Chicken Livers | Spekko Rice
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One Pot Bacon Rice with Chicken Livers

One Pot Bacon Rice with Chicken Livers

This classic one pot dish will have any meat lover going for seconds. A perfect dish for a dinner party.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    ½ Red onion, sliced
    62.5 ml (¼ cup) White wine vinegar
    30 ml (2 tbsp) Sugar
    250 g Chicken livers, trimmed and dried
    125 m (½ cup) Flour
    Oil and butter for frying
    1/2 Red onion, finely chopped
    3 Garlic cloves, crushed
    250 g (1 packet) Streaky bacon, chopped
    1 Cup Spekko Saman White Rice
    45 ml (3 tbsp) Fresh thyme leaves
    ½ tsp Smoked paprika
    2 – 3 Cups chicken stock
    Salt and milled pepper
    1 Handful watercress


    1. In a medium sized bowl, soak the sliced red onion in the white wine vinegar, sugar and a pinch of salt.
    2. Season the flour with salt and pepper and coat the chicken livers with the flour.
    3. Heat oil and butter in a medium pot and fry the chicken livers until the outsides are golden brown and the inside still lightly pink. Set aside.
    4. Heat more oil and butter in the pot and sauté the onions and garlic until they are translucent.
    5. Add the bacon and fry until crispy, being careful to not burn the onions.
    6. Add the rice, thyme leaves and smoked paprika, and stir to combine. Pour in the chicken stock and simmer the rice until the grains have swollen and absorbed most of the liquid (about 15 minutes). Fluff the rice with a fork.
    7. Place the chicken livers on top of the rice and garnish with the pickled red onion slices and fresh watercress.

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