Crispy Chili Liver with Rice & Fresh Sides
Tender chicken liver tossed with a fiery sambal (chili paste, garlic, and lime) and pan-fried until the edges crisp. Served with steamed rice, cool cucumber, and fresh tomato—the authentic Indonesian way.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- ¾ lb chicken livers
- 3 medium red chili peppers (fresh, roughly chopped)
- 4 clove garlic cloves
- 1 whole lime (juiced)
- 2 cups steamed white rice
- 1 whole cucumber (sliced)
- 1 tomato + handful tomato (sliced) + lettuce leaves
Instructions
- 1
Pat chicken livers dry with paper towels. Roughly chop 2 livers to test; remove any greenish bits (bitter bile sacs).
- 2
Pound chili peppers and garlic into a coarse paste using a mortar and pestle or food processor, ~60 seconds.
- 3
Heat 3 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds. Add the chili-garlic paste and stir until fragrant, 30 seconds.
- 4
Add chicken livers to the skillet and cook, stirring gently, until no pink remains and edges are golden-brown, 7–9 minutes.
- 5
Pour lime juice over the livers. Taste and add salt and black pepper to taste. Stir once more.
- 6
Serve livers over warm rice alongside cucumber slices, tomato, and lettuce on the side.
Tools you’ll need
- 12-inch skillet
- paper towels
- mortar and pestle or food processor
- wooden spoon
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