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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe has been passed down for generations. Ingredients:
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 |
salt to taste |
1/2 teaspoon ground black pepper |
1/4 teaspoon cayenne pepper |
1 cup thinly sliced green onions |
Directions:
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.
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