Dirty Rice With Chicken Livers

Name: Dirty Rice with Chicken Livers (Upgraded)
Total time: 1 h 30 min
Yield: 6
Cuisine: Cajun
Ingredients: 1.25 pounds Chicken Livers-trimmed; 2 cups Long-Grain Rice; 1 large Onion-diced; 2 stalks Celery-diced; 1 green Bell Pepper-diced; 2 cloves Garlic-minced; 3 tbsp Olive Oil; 2 tsp Cajun Seasoning; 1/2 tsp Smoked Paprika; 1/4 tsp White Pepper; 1 tsp Dried Thyme; 1/2 tsp Salt; 4 cups Chicken Stock; 1/4 cup Dry Sherry; 2 tbsp Fresh Parsley-chopped; 1 tbsp Green Onion-thinly sliced

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Cajun

A more nuanced take on the classic, incorporating a mirepoix, deglazing with sherry, and using a richer stock.

1.25 pounds Chicken Livers-trimmed

2 cups Long-Grain Rice

1 large Onion-diced

2 stalks Celery-diced

1 green Bell Pepper-diced

See all 16 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Cajun

A more nuanced take on the classic, incorporating a mirepoix, deglazing with sherry, and using a richer stock.

#Rice #Chicken Livers #Cajun #Comfort Food

Instructions

Rinse the rice under cold water until the water runs clear.
Heat the Olive Oil in a large pot or Dutch oven over medium-high heat.
Add the Chicken Livers and cook, stirring occasionally, until browned on all sides, about 6-8 minutes. Remove the chicken livers from the pot and set aside.
Add the Mirepoix to the pot and cook, stirring occasionally, until softened, about 10-12 minutes.
Stir in the Cajun Seasoning, Smoked Paprika, White Pepper, and Dried Thyme. Cook for 1 minute more.
Deglaze the pot with the Dry Sherry, scraping up any browned bits from the bottom.
Add the rice to the pot and stir to coat with the vegetables and spices.
Pour in the Chicken Stock and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
Return the Chicken Livers to the pot and stir to combine. Heat through for 5 minutes.
Garnish with Fresh Parsley and Green Onion before serving.

Ingredients

1.25 pounds 570 g Chicken Livers-trimmed
2 cups 340 g Long-Grain Rice
1 large 175 g Onion-diced
2 stalks 120 g Celery-diced
1 green 100 g Bell Pepper-diced
2 cloves 6 g Garlic-minced
3 tbsp 45 mL Olive Oil
2 tsp 10 mL Cajun Seasoning
1/2 tsp 2.5 mL Smoked Paprika
1/4 tsp 1.25 mL White Pepper
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Salt
4 cups 950 mL Chicken Stock
1/4 cup 60 mL Dry Sherry
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Green Onion-thinly sliced

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

Rinse the rice under cold water until the water runs clear.
Heat the Olive Oil in a large pot or Dutch oven over medium-high heat.
Add the Chicken Livers and cook, stirring occasionally, until browned on all sides, about 6-8 minutes. Remove the chicken livers from the pot and set aside.
Add the Mirepoix to the pot and cook, stirring occasionally, until softened, about 10-12 minutes.
Stir in the Cajun Seasoning, Smoked Paprika, White Pepper, and Dried Thyme. Cook for 1 minute more.
Deglaze the pot with the Dry Sherry, scraping up any browned bits from the bottom.
Add the rice to the pot and stir to coat with the vegetables and spices.
Pour in the Chicken Stock and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
Return the Chicken Livers to the pot and stir to combine. Heat through for 5 minutes.
Garnish with Fresh Parsley and Green Onion before serving.

Nutrition per serving

Calories 500

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Dirty Rice With Chicken Livers

Dirty Rice With Chicken Livers

Ratings & Reviews

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