DIRTY RICE |
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Ingredients2 tablespoons Chicken fat
1/2 pound Chicken gizzards
1/4 pound Ground pork
1 each Bay leaves
1 each Yellow onions
1 1/2 each Celery stalks
1/2 each Bell peppers -- green
1 each Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
1/2 teaspoon Thyme
1/2 teaspoon Oregano
2 tablespoons Butter
2 cups Pork stock
1/2 pound Chicken livers
1 cup Rice
1/2 pound Chicken gizzards
1/4 pound Ground pork
1 each Bay leaves
1 each Yellow onions
1 1/2 each Celery stalks
1/2 each Bell peppers -- green
1 each Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
1/2 teaspoon Thyme
1/2 teaspoon Oregano
2 tablespoons Butter
2 cups Pork stock
1/2 pound Chicken livers
1 cup Rice
ProceduresMince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir
thoroughly, scraping pan bottom well. Add the butter and stir until
melted. Reduce heat to medium and cook about 8 minutes, stirring
constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan
bottom comes loose; cook about 8 minutes over high heat, stirring once.
Then stir in the chicken livers and cook about 2 minutes. Add the rice and
stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir
thoroughly, scraping pan bottom well. Add the butter and stir until
melted. Reduce heat to medium and cook about 8 minutes, stirring
constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan
bottom comes loose; cook about 8 minutes over high heat, stirring once.
Then stir in the chicken livers and cook about 2 minutes. Add the rice and
stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately.
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