Down & Dirty Rice

• 1/2 pound chicken gizzards
• 1/2 pound chicken livers
• 2 tablespoons chicken fat
• 1/4 pound ground pork
• 1 large bay leaf
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1/2 green bell pepper, finely
• 1 garlic clove, minced
• 1 teaspoon Tabasco sauce
• 2 teaspoon paprika
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 2 tablespoons butter
• 2 cups chicken stock
• Salt and freshly milled black pepper to taste

METHOD

Grind livers and gizzards separately. Set aside livers. Heat fat in a heavy skillet over high heat. Put in gizzards and pork and cook, stirring, until meat is brown on all sides,, about 6 minutes.

Stir in onion, celery, bell pepper, garlic, Tabasco, paprika, mustard, cumin, thyme, and oregano. stir thoroughly, scraping pan bottom well. Reduce heat to medium. Add butter and stir until melted. Cook to soften vegetables, stirring constantly and scraping pan bottom well.

Add stock with bay leaf, and stir until any mixture sticking to pan is loosened. Add chicken livers and cook about 2 minutes.

Add rice, stirring to combine. cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaf, seeason with salt and pepper, and serve immediately.

Contributor: Junior Trimmer

this recipe from www.inmamaskithchen.com

 

top of page