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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A great way to use up gizzards and liver and even hearts when cutting up whole chickens. I usually make this with the left overs of two whole chicken. Ingredients:
1 cup uncooked white rice |
1/4 teaspoon ground black pepper |
2 cloves garlic, minced |
1 onion, finely chopped |
1/8 teaspoon cayenne pepper |
2 cups chicken broth |
1/2 cup thinly sliced green onions |
2 chicken gizzards, rinsed |
salt to taste |
1 tablespoon vegetable oil |
2 chicken livers, rinsed and trimmed |
2 chicken hearts |
Directions:
1. Pulse gizzards and hearts 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.
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