grey gloomy glum weather again, and still cold, but. at least…. it’s FRIDAY!
i’m not too fond of the name of the dish (it just reminds me too much of the sisid *as in dive underwater* rice stories my Ma told us, about the harrowing times during WW2 :brokenheart: ).
Southern style rice sounds a bit better, but then how to distinguish it from the what, several hundred? kinds of dishes with rice from the South.
so dirty rice it is.
chicken livers, chicken gizzards. you like?
we love! husband discovered how to make this, one of our favorite side dishes for fried chicken when we buy it from our preferred take out joint (hint: named for a sailor man who loves his spinach, canned. his goyl’s name is Olive Oyl.)
i used duck gizzards but otherwise followed the recipe to the letter…except i was a bit worried that pulsing the livers, as the recipe commands, would render it bitter so i just roughly chopped them up, same way as the gizzards.
i’m thinking of adding some thick cubes of bacon next time, just to make it even more wicked.
fried chicken, yes, but i think it would also be a good foil (foyl?) for grilled fish or shellfish, Cajun style perhaps?
1/4 pound chicken gizzards (i used duck), rinsed
1/2 pound chicken livers, rinsed & trimmed
1 tbsp. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked rice (i used “parboiled”, e.g. Uncle Ben’s)
4 cups chicken broth
salt, freshly ground black pepper to taste
cayenne pepper, to taste
1 cup thinly sliced green onions
pulse gizzards in food processor. then pulse livers. [i just finely chopped them]
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).
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 onions and serve.