posted by pepe85323 11-19-102 4:47 AM
1/2 pounds chicken gizzards defrosted, trimmed of excess fat and coarsely chopped
1/2 pounds chicken livers defrosted and coarsely chopped
2 medium onions, peeled and coarsely chopped
1 large green pepper, stemmed, seeded, deribbed and coarsely chopped
1/2 cup celery coarsely chopped
2 Tbsp olive oil
11/2 tsp salt
1/2 tsp freshly ground black pepper
1 cups uncooked long grained white rice, not converted variety
2 cups water
1/3 cups finely chopped fresh parsley
Put the chicken gizzards, chicken liver, onions, green pepper, and celery through the finest blade of a food grinder.
In a heavy 4 to 5 quart casserole, heat the olive oil over moderate heat until a light haze forms above it. Add the ground chicken mixture, stir in the salt and black pepper, and reduce the heat to low. Stirring occasionally, cook uncovered for about 1 hour, or until the bits of chicken are richly browned.
Meanwhile, place the rice in a heavy 1 quart pot, stir in the water. 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 the rice rest, still tightly covered, for 10 minutes or so.
When the chicken mixture has cooked its allotted time, fluff the rice with a fork and add it to the casserole. With the fork, toss the rice and chicken mixture together gently but thoroughly. Season to taste and stir in the parsley. Mound the dirty rice on a heated platter or in a heated serving bowl and serve at once.
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