Mama Mangia
Super Moderator
Southern Dirty Rice
Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
Serves 8 servings
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
0.5 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
1. Pulse gizzards in food processor, then pulse livers.
2. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
3. Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
Serves 8 servings
1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
0.5 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions
1. Pulse gizzards in food processor, then pulse livers.
2. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
3. Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.