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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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adopted recipe Ingredients:
2 tablespoons chicken fat |
1 teaspoon black pepper |
1/2 lb chicken gizzard (optional) |
2 teaspoons paprika |
1/4 lb pork, ground |
1 teaspoon dry mustard |
1 bay leaf |
1 teaspoon cumin |
1 yellow onion |
1/2 teaspoon thyme |
1 1/2 stalks celery |
1/2 teaspoon oregano |
1/2 bell pepper, green |
2 tablespoons butter |
1 garlic clove |
2 cups pork stock |
1 teaspoon tabasco sauce |
1/2 lb chicken liver (optional) |
1 teaspoon salt |
1 cup rice |
Directions:
1. Mince onion, bell pepper, celery and garlic.
2. Grind livers and gizzards.
3. 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.
4. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
5. Add the butter and stir until melted.
6. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
7. 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.
8. Then stir in the chicken livers and cook about 2 minutes.
9. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
10. Remove from heat and leave covered until rice is tender, about 10 minutes.
11. Remove bay leaves and serve immediately.
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