Preparation

In a saucepan, bring the two broths to a boil, add the rice, and simmer for about 10 minutes.
Meanwhile, remove all the fat from the chicken livers, cut the livers into four pieces, set aside.
In a frying pan, heat the oil. Put the chicken livers for 4 minutes, add the garlic, onion and cilantro.
Continue cooking for about three minutes.
Add the liver mixture to the broth. Cook over low heat for 10 minutes. Season with Worcestershire sauce, salt and pepper. To serve.

Ingredients

  • Three cups of chicken broth
  • A cup of beef broth
  • Three tablespoons of brown rice
  • 115 grams of chicken liver
  • Two teaspoons of olive oil
  • A minced garlic clove
  • Two tablespoons of chopped onion
  • Half a tablespoon of chopped cilantro
  • Splash of Worcestershire sauce
  • Sea salt
  • Freshly ground pepper