| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken gizzards; thoroughly defrosted if frozen, trimmed of excess fat and coarsely chopped. |
| 1/2 |
lb |
Chicken livers; thoroughly defrosted if frozen, and coarsely chopped |
| 2 |
|
Medium-sized onions; peeled and coarsely chopped |
| 1 |
lg |
Green pepper; coarsely chopped |
| 1/2 |
c |
Coarsely chopped celery |
| 2 |
tb |
Olive oil |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
c |
Finely chopped fresh parsley |
INSTRUCTIONS
This is a real New Orleans favorite, it is the great flavor and color of
the cooked chicken giblets that makes this dish delicious.
1.Put the chicken gizzards, chicken livers, onions, green pepper and celery
through the food processor, and coarsely chop.
2.In a heavy 4 to 5 quart pot, heat the olive oil over moderate heat. Add
the ground chicken mixture, stir in the salt and black pepper, and reduce
the heat to low. Stir occasionally, cook uncovered for about 1 hour, or
until the bits of meat are browned.
3.Place the rice in a heavy 1 quart pot, add water and bring to a boil over
high heat. Reduce the heat to low, cover tightly and simmer for 20 to 25
minutes, or until the rice has absorbed all the liquid in the pan and the
grains are tender. Remove the pan from the heat and let rest for 10
minutes.
4.Add rice to the cooked chicken giblet mixture. Make sure to toss the rice
and the chicken mixture together thoroughly.
Adjust the seasonings and add the parsley. To serve, arrange dirty rice on
a heated platter or bowl and serve at once.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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