Ingredients:
- 3/4 pound chicken gizzards
- 3 1/2 cups hot chicken or beef broth
- 2 tablespoons drippings or oil
- 4 tablespoons butter, divided
- 1/2 pound ground pork
- 1/2 cup each chopped onions, celery, green pepper &
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- or a dash of Tabasco sauce
- 1 1/2 cups long-grain rice
- 1/2 pound chicken livers, minced
Preparation:
Simmer the chicken gizzards in broth for 30 minutes. Remove with slotted spoon and grind or chop fine. Heat drippings or oil and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and chopped gizzards over high heat until browned, stirring frequently. Lower heat, add vegetables and seasonings, and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth, quickly bring to a boil, stir once, cover, and lower heat. Simmer 15 minutes.
Saute minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for
seasoning, and adjust. Cover and put in a low 225° oven
for 10 minutes. Fluff with a fork and serve.
Serves 6 as a main dish.
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Rice Pilau Recipes (several)
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