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1/2 pound chicken livers, lightly broiled, rinsed and patted dry
Coarsely chop the livers with a sharp knife. Set aside.
Chop the gizzards fine in food processor, using pulse on and off. Set aside.
In a large heavy pot, cook "bacon" until just browned and crispy and the fat is rendered, 6 to 8 minutes. Add the liver and gizzards and cook, stirring for 5 minutes.
Add the onions and green pepper and cook, stirring until wilted, about 8 minutes. Add the garlic and cook for another 2 minutes. Add cumin, coarse salt, black pepper, and hot pepper sauce.
Cook stirring, for 2 minutes more. Stir in the rice and the oil and cook, stirring for 2 minutes.
Add the broth, stir and bring to a boil. Reduce heat to medium low and simmer, covered, until the rice is tender and liquid has been absorbed, about 20 minutes.
Fluff with a fork. Stir in the scallions and parsley and serve.
Posted by Marilyn Kerman
Nutritional Info Per Serving: N/A
1/2 pound chicken gizzards, trimmed, rinsed and patted dry
6 ounce slab turkey "bacon," cut into 1/4" dice
1/2 cup onions, diced to 1/4" size pieces
1/2 cup green bell pepper, diced in 1/4" size pieces
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon coarse salt, or to taste
Freshly ground pepper, to taste
1/2 teaspoon hot pepper sauce, or more to taste
1 cup long grain white rice
1 tablespoon olive oil
2-1/2 cups chicken broth, defatted
2 scallions, 3" of green left on, thinly sliced on the diagonal
2 to 3 tablespoons flat-leaf parsley, fresh, chopped